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Want a protein packed way to start the morning? Not really a fan of chalky, lumpy protein smoothies? Then make these Protein Peanut Butter Banana Muffins.
These muffins make the perfect quick breakfast option or pre or post workout snack. They are filled with protein from the Brown Rice Protein Powder, Peanut Flour, peanut butter, and peanuts. Protein is crucial for helping rebuild muscles after a hard strength session as well as keeping you satiated throughout the day. They also provide healthy carbs from the banana, honey, and oat flour, which help to provide energy and refill glycogen stores after they’ve been depleted.
These healthy treats are also a great idea to add to your next meal prep. They are easy to make and freezer friendly. You can make a double batch to store in the freezer. To reheat, just wrap them in a damp paper towel and microwave for about a minute or until heated through. These muffins make a great option for busy mornings. You can run out the door with a few of these to eat. You may have crayons in your hair dropping your kid off at daycare, but you still are starting the day on a healthy, protein packed note.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes 12 muffins
Ingredients:
4 - Large Eggs
48 g - Peanut Butter
70 g - Unsweetened Apple Sauce
28 g - Honey
200 g - Ripe Bananas
45 g - Brown Rice Protein Powder - I used Naked Nutrition
45 g - Oat Flour
16 g - Peanut Butter Powder or Peanut Flour - I used Naked Nutrition
20 g - Coconut Flour
28 g - Roasted, Unsalted Peanuts - Roughly Chopped
½ tsp - Baking Soda
1 tsp - Baking Powder
½ tsp - Kosher Salt - Reduce to ¼ if peanut butter is salted
½ tsp - Ground Cinnamon
½ tsp - Vanilla Extract
1 tbsp - Apple Cider Vinegar
Optional: Banana Slices for Garnish
Instructions:
Preheat the oven to 350F.
In a blender, add eggs, peanut butter, apple sauce, honey, bananas, vanilla, and apple cider vinegar. Blend until completely smooth. Alternatively, mash bananas in a bowl, add remaining wet ingredients, and stir until well combined.
In a separate bowl, mix together brown rice protein powder, oat flour, peanut butter powder, coconut flour, baking soda, baking powder, salt, and cinnamon.
Pour wet ingredients into dry and stir until evenly combined. Be careful not to over-mix.
Stir in peanuts.
Line a muffin tray with muffin liners. Distribute batter evenly. Garnish with banana slices if desired.
Bake muffins for 23-25 minutes or until browned on top and toothpick comes out clean.
Remove from the oven and transfer to a wire rack. Allow to cool completely.
Enjoy as a snack or with yogurt and fruit for breakfast.
Store in the fridge for up to a week or freezer for 2 months.
Want to find that Kbbq Lentil Bibimbap Bowl Recipe? Find it here!
