Chocolate Peanut Butter Protein Muffins

Y’all, it’s Tuesday. Shouldn’t it be Friday? It’s so rainy here in the South…and rainy days make me sleepy and want to just read all day long. But, sometimes life doesn’t let you sit and read all day.

Another thing I like to do when it’s rainy is bake. I have a 5k coming up on Saturday, so I’m trying to eat healthy foods only. So, instead of making something that would tempt me, I made something that was good for me! Chocolate Peanut Butter Protein Muffins….without flour or sugar! I had my running buddy over and since she’s gluten free too, I had her try one. Let me just say, she wanted the recipe. Most gluten free desserts are flat and dense. These muffins are so fluffy and slightly sweet. So good!

Chocolate Peanut Butter Protein Muffins

Chocolate Peanut Butter Protein Muffins
2 ripe bananas
2 eggs
1 cup peanut butter
1/2 cup coco powder
2 scoops of chocolate or chocolate/peanut butter protein powder
1/3 cup honey
2 tbsp vanilla
1/2 tsp baking soda

Directions:
Mix all the ingredients together. Bake at 400 for 12 minutes. Enjoy your healthy treat!

What other recipes do you use your protein powder in? Do you eat gluten free? Do you have anything you’re training for?
Sincerely,
Hannah Diane
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37 thoughts on “Chocolate Peanut Butter Protein Muffins

  1. This looks AMAZING, and I have bananas that need to be used. This is a recipe I know everyone in my house will love… So I better make extra and hide some to be sure I get a few. 😉 Thanks so much for sharing with us at Delicious Dish Tuesday!
    Good luck in the race!!

  2. Featuring this as my favorite for this week’s Delicious Dish Tuesday! Feel free to stop by and grab the “Featured Favorite” button, and please bring another amazing recipe to share too! 🙂

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  5. I have a bad reaction to bananas — is there something you’d recommend using instead of the bananas? Would applesauce work? These sound delectable otherwise!

  6. Hey there! This looks like the recipe I need for my husband who’s been begging me for a new way to get his protein. I found it through Pinterest but I wanted to let me know that they considered it a “suspicious link” with the following info: “Sorry! We blocked this link because it’s a redirector and may lead to inappropriate content”. Good thing I took the risk and checked it out anyway! Just wanted to give you a head’s up so you are able to have more people see your blog 🙂

  7. Using honey doesn’t make these “sugar free”. It just makes them free of refined sugar and lowers their glycemic index. They would not be appropriate for a diabetic.

  8. They look amazing. I was thinking of doing PB & banana muffins. Instead of chocolate protein powder I was going to replace it with PB protein powder.
    What would you use to substitute the 1/2 cup cocoa?

  9. the are ah-ma-zing!!! i made several modifications due to what i had on hand:

    one banana, 1/2c applesauce (to make up for the other banana), 3/4c almond butter, 1 egg, 1 chia egg (next time i will try chia for both), 1/3c maple syrup. made them last night and ate 3 this morning (no shame). also want to explore with making these w/o the cocoa powder (subbing maybe all purpose GF?), using vanilla protein powder and adding walnuts. will be making these again! thanks!

    • just made another batch last night… omitting the cocoa powder and subbed vanilla protein powder for the chocolate. i used 1/4c of coconut flour, 1/4c almond flour, added 1/2c of walnuts and did everything else as i described above and they taste JUST like banana nut muffins. LOVE!

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  11. I just pulled these out of the oven. I only had one banana, but it was really big. I did about 3/4 cup of peanut butter, 2 T of PBfit, and 1/4 cup of honey. You’re fooling yourself if you think this recipe is sugarless because fruit and honey have the same molecular type of carbohydrates as table sugar. The benefits are that local honey helps fight allergies and fruit has antioxidants/vitamins/minerals. The batter tasted amazing! Like chocolate peanut butter ice cream, and I put them in for 14 min at 400 and they cooked perfectly. Hopefully texture is good too!

    • Don’t bake at 400. They burned on the outside. Luckily, I am able to cut the outside edges and bottoms off, and they taste great! I’ll be trying the same recipe at 300

    • I make this recipe about every two weeks. LOVE IT! I add about 1/2 cup chocolate or peanut butter chips (sometimes a mixture) and I use one scoop of chocolate protein powder and I scoop of PB protein powder. It makes a dozen muffins and I have found that if I bake it 12 minutes it collapses and it is like a lava cake inside (probably due to the chips). If I cook it 13-14 minutes it is a little firmer, but still somewhat soft in the middle and 15 minutes a regular muffin texture. My son loves it at 14 minutes and warmed in the microwave for 14 seconds when he eats. My oldest married son comes over once a week and has actually requested these for weekend dessert. He then takes two home with him for breakfast or just munching. GREAT RECIPE!

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  13. Your muffins are a great treat for my dad. As he ages, he needs extra protein wherever he can get it, and he’s not diabetic so this is a good option for him. He does has congestive heart failure and only one kidney, so I use no sodium baking soda and all natural peanut butter for the lowest sodium count possible for him. Now he can have his cake and eat it, too!!

    • I make these regularly and serve them both as breakfast and as dessert. I change the baking soda to 3/4 tsp and add 1/2 cup of dark chocolate chips or very dark choc chunks. I cook them for 14 minutes and then when ready to eat, I microwave for 14 seconds. They sink a bit and are very gooey and delicious. They are great with a small scoop of vanilla or other ice cream. All of my family love them.

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