Banana Peanut Butter Protein Muffins

For those of you just getting to know me, I am a “snacker”.  I literally have as many snacks in a day as I do meals.  On a typical day, I have a small breakfast that is usually a green smoothie when it’s warm out, or lately, during a bitter Wisconsin winter, I’ve been loving my new protein pancake recipe that I will share soon.  No matter my breakfast, I have to have a mid-morning snack; and nearly every day it is one of these 100 calorie banana peanut butter protein muffins.  I’ve found that using equal parts powdered peanut butter and regular creamy peanut butter keeps the taste great but saves a lot of calories.


No matter where I’m going, when I leave the house, I bring snacks.  I have found that having healthy options in my bag helps me stay on track all day.  I’m less likely (although I’m not going to pretend I’m perfect) to eat the cookies, bread, doughnuts, and cakes that seem to be on our break room table EVERY single day at work if I have things with me that I enjoy eating.

Does anyone else have tricks to avoid the break room junk food?  Some days ours is so full of unhealthy snacks that there’s nowhere to sit and eat your lunch!

The recipe makes 12 muffins and I usually keep 6 in the fridge and freeze the other 6 muffins for the following week.  For this batch, I used vanilla protein powder, but they’re also delicious with chocolate protein.  I’ve also made them without the blender and they’re still yummy.  Please comment if you try the recipe and let me know what you think!



  • 1 cup Rolled Oats
  • 2 Bananas
  • 1/4 cup Creamy Peanut Butter
  • 1/4 Powder Peanut Butter (like PB Fit or PB2)
  • 1 scoop Vanilla Protein Powder (dairy-free powders seem to bake much better than those with whey) – Chocolate is delicious also – I use whichever is in my cupboard at the time
  • 0.5 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 large Egg


1. Preheat oven to 350 degrees.
2. Place all ingredients in blender.
3. Blend until smooth. If the batter seems too thick, add 1 tablespoon of almond milk (or regular milk) until it reaches a consistency that is slightly thicker than a cake batter. It shouldn’t be runny but also shouldn’t be like cookie dough. Sometimes I have to add up to 1/4 cup of milk, but you shouldn’t need any more than that.
4. Spray a muffin pan with non-stick spray and divide into 12 muffins.
5. Cook in 350 degree oven until toothpick comes out clean, about 10 minutes.
6. Let cool slightly and enjoy!

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