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Peanut Butter Protein Muffins Recipe

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4.2 from 47 reviews

These Peanut Butter Protein Muffins are a delicious and nutritious treat packed with vanilla protein powder, peanut butter, and the natural sweetness of maple syrup and applesauce. Perfect for a quick breakfast or snack, these gluten-free muffins combine soft, moist texture with a touch of mini chocolate chips for added indulgence.

  • Total Time: 25 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1/2 cup vanilla protein powder
  • 1 cup 1:1 gluten free flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 cup applesauce

Add-ins

  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready for baking the muffins.
  2. Prepare Muffin Tin: Line a muffin baking tin with cupcake liners to prevent sticking and make cleanup easier.
  3. Mix Wet Ingredients: In a large mixing bowl, combine all the wet ingredients including peanut butter, maple syrup, eggs, vanilla extract, and applesauce. Stir thoroughly until the mixture is smooth and well blended.
  4. Add Dry Ingredients: Gradually add the vanilla protein powder, gluten free flour, baking powder, cinnamon, and salt to the wet mixture. Use a spatula to fold and mix everything together until just combined, taking care not to overmix.
  5. Fold in Chocolate Chips: Gently fold in the mini chocolate chips evenly throughout the batter to add a sweet, melty texture.
  6. Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 13-15 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few crumbs attached.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Using gluten-free 1:1 flour makes these muffins suitable for gluten-sensitive individuals.
  • Make sure not to overmix the batter to keep the muffins tender and fluffy.
  • Peanut butter adds protein and moisture but can be substituted with almond or sunflower butter for variation.
  • Mini chocolate chips add sweetness; for a sugar-free option, omit or replace with chopped nuts.
  • The muffins freeze well for up to 3 months; thaw before serving.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/peanut-butter-protein-muffins-recipe/