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Banana Peanut Butter Protein Muffin

Banana Peanut Butter Protein Muffins with a side of chocolate make for a delicious high protein, gluten free, dairy free breakfast muffin. Go grab your muffin pan your going to want to enjoy these tomorrow morning. 
Course Breakfast
Servings 18 muffins


  • 2 large bananas mashed
  • 1/3 cup creamy organic peanut butter
  • 1-5 ounce container vanilla yogurt
  • 1/2 cup nut milk (almond, coconut, cashew will work here)
  • 1 tea vanilla extract
  • 1 cup grass fed vanilla protein powder
  • 1 cup gluten free quick oats process into flour (use your food processor)
  • 1/2 tea baking soda
  • 1 1/4 tea baking powder
  • 1 tea ground cinnamon
  • 3/4 + cup dairy free chocolate chips divided


  1. Preheat oven to 375 degrees F and lightly spray non-stick 18 muffin tin with cooking spray or line cups with parchment papers.

  2. In a large bowl, mix mashed bananas, peanut butter, yogurt, milk, and vanilla extract. 
    Banana Peanut Butter Muffins
  3. In a medium bowl add together protein powder, ground oats, baking powder, baking soda, cinnamon, 1/2 cup of the chocolate chips stir to combine.

  4. Pour dry ingredients into wet and stir to blend together evenly.

  5. Fill the cups about 2/3 of the way, sprinkle remaining chocolate chips over each muffin (I may have added a few more chips)

  6. Bake for 18 minutes, or until center is set. 

Recipe Notes

Can be stored in an airtight container and refrigerated for up to 7 days.