Peanut Butter Banana Protein Muffins
Ingredients
1 3/4 cups all-purpose flour (see Cook’s Note)
1/2 cup peanut butter-chocolate whey protein powder (see Cook’s Note)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup packed light brown sugar
1/2 cup plain whole-milk Greek yogurt
6 tablespoons refined coconut oil
1 teaspoon pure vanilla extract
2 large eggs
1 3/4 cups mashed very ripe banana (about 4 large bananas)
1/2 cup all-natural creamy peanut butter
Directions
Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
Whisk the flour, protein powder, baking powder, cinnamon, baking soda and salt in a medium bowl until combined.
Whisk the brown sugar, yogurt, coconut oil, vanilla and eggs in a separate large bowl until well combined. Stir in the mashed banana, then the flour mixture until just combined. Fill each paper liner halfway with batter, then top each with 2 teaspoons peanut butter. Top evenly with the remaining batter (the paper liners should be nearly full).
Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Cook’s Notes
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) When choosing a protein powder, we look for one with at least 20 grams of protein per serving. A cookie or ice cream scoop makes it easier to portion the batter.