Soooo, what do you do with leftover bananas that you can’t eat because they’ll make you sick? Make muffins of course! (If you’re confused about why bananas make me sick, check out my last post – Peanut Butter and Banana Protein Pancakes) In my opinion, no muffin is truly complete without blueberries. The way they add a pop of sweet deliciousness mid-bite just can’t be beat. I’m sure it has nothing to do with the fact that they’re my favorite fruit 🙂
You may notice these have almost the same ingredients as my last pancakes post…well, you would be correct! They do. No awards for creativity today. I figured if that combo made such amazing pancakes, it would probably make for some great muffins too. So I sort of copied the peanut butter maple topping too, but just made it less runny and safe to leave it out of the refrigerator.
I filled up the muffin tins almost to the top and it worked out just right – they didn’t spill over but were still full and round at the top. Does anybody else hate how spraying cooking spray on a muffin tin makes a huge mess on the top? Probably I should have wiped it off to keep it from getting nasty looking in the oven…maybe next time!
Blueberry Banana Protein Muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 muffins (1 muffin per serving)
Calories per serving 50 kcal
- 2/3 cup rolled oats
- 1 scoop Jay Robb's Vanilla Whey Protein
- 1/4 cup PB2 powdered peanut butter
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 2/3 cup mashed bananas
- 1/2 cup blueberries
- 2 egg whites
- 3 tbsp unsweetened vanilla almond milk
Peanut Maple Drizzle Ingredients:
- 2 tbsp PB2 powdered peanut butter
- 1/2 tbsp pure maple syrup
- 1/2 tbsp unsweetened vanilla almond milk
- 1/2 tsp vanilla extract
- Pre-heat oven to 350 degrees. In a food processor or Nutribullet, mill the rolled oats until they form a fine powder.
- In a medium bowl, mix all muffin ingredients except blueberries until smooth. Fold in blueberries.
- Spray mini-muffin tins with non-stick cooking spray. Spoon muffin mix into muffin tin and bake for 13-15 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.
- In a small bowl, whisk peanut maple drizzle ingredients until smooth. Drizzle onto muffins after they have cooled slightly.
Blueberry Banana Protein Muffins
Amount Per Serving
Calories 50 Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Thalia @ butter and brioche says
I am obsessed with peanut butter.. and I oddly love the taste of protein as well! I definitely need to try out the recipe, these muffins look and sound seriously delicious.
Can frozen blueberries be used?
Definitely! I'd recommend checking the label to make sure you're getting just blueberries without added sugar.
Yes, definitely…I always make sure I do. Thanks for the response!
Can crunchy peanut butter be used instead of powdered PB2?
No, crunchy peanut butter won't work as a substitute for the PB2.
How would you recommend adding more protein to this recipe?
Hi Samantha, you could add more protein powder to the muffin mix, but make sure you add almond milk proportionally…so if you add another scoop (I wouldn't recommend adding that much more) add about another 3 tbsp of almond milk. Let me know how it turns out if you try it!
Oni Bovari says
Hi, I cannot find the PB2 powdered peanut butter. Would there be an alternative that is easier to get and not too expensive? Maybe flaxmeal? Thank you.
Hi Oni, I buy mine on Amazon but have seen it in a lot of grocery stores and Target in the peanut butter section. I just added a link in the recipe (just click where it says PB2 powdered peanut butter) for where on Amazon you can buy it. There are also a lot of stores now carrying other brands of powdered peanuts/peanut flour. Flax meal would't work here…if you really can't find the powdered peanuts, sub it with peanut butter flavored whey protein.
Can these be put stored in the freezer?
I haven't tried storing these in the freezer yet, but I think they would hold up well in there as long as they're wrapped well. I suspect they may be a little sticky to the touch when they thaw out though because of the banana.
Intending to make these and I have a few questions. Do I use quick oats or the bigger ones? May I substitute dairy milk for the almond milk?
I will probably try freezing them and hope they hold up. Any updated info on that?
Hi Patsy, you should use rolled oats (the bigger ones), not quick oats. You can definitely sub dairy milk for the almond milk. I still have not heard from anyone on how these muffins fared in the freezer, but let me know if you try!