Banana and Peanut Butter Swirl Protein Muffins
Try this Banana and Peanut Butter Swirl Protein Muffins recipe
Try this Banana and Peanut Butter Swirl Protein Muffins recipe
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp pure vanilla extract
- 1 cup quick oats
- 1/2 cup applesauce unsweetened
- 1 +1/2 cup mashed overripe bananas (3 large bananas
- 1/3 cup organic creamy(smooth) peanut butter unsalted
- 1/2 cup almond milk unsweetened (any milk works)
- 1 cup plant based protein powder vanilla (i used sunwarrior)
- 1 +1/4 tsp baking powder
- 3 tbsp organic creamy peanut butter unsalted & divided
- Carbohydrate 166.97797 g
- Cholesterol 246.475 mg
- Fat 109.1710625 g
- Fiber 23.2502990646362 g
- Protein 34.911025 g
- Saturated Fat 61.35675125 g
- Serving Size 1 1 recipe (392g)
- Sodium 674.21325 mg
- Sugar 143.727670935364 g
- Trans Fat 10.030851 g
- Calories 1741 calories
Step-by-step
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin thoroughly with cooking spray. Muffins made with oats tend to stick to the pan, especially if using older or lower quality muffin pan. Make sure to use high quality non-stick 12 muffin tin sprayed well with cooking spray, foil lined paper cups or BPA free silicone cups. Set aside.
- In a large bowl, whisk together mashed bananas, peanut butter, milk, applesauce and vanilla extract.
- Add protein powder, oats, baking powder, baking soda, cinnamon and gently stir until combined. Batter will be quite thick.
- Fill each tin with batter dividing evenly, approximately 2/3 - full.
- Top each muffin with 1 tsp peanut butter and swirl with a toothpick.
- Bake for 20 minutes, remove from the oven and let cool in the tin for at least 45 minutes before transferring onto the cooling rack. The longer muffins cool, less crumbly they are. I find these muffins taste best a few hours after baking and cooled down.
Baking with plant-based protein powders introduces rapid moisture absorption that can easily throw off batch consistency. This formula manages dense batters through careful liquid ratios using unsweetened applesauce and almond milk. Scaling quantities up or down requires attention to the baking powder and baking soda balance. Doubling the batch safely relies on keeping the exact leavening proportions intact rather than multiplying them blindly. Halving the recipe works cleanly by using a single large overripe banana measured out to three-quarters of a cup. Quick oats absorb ambient humidity differently than rolled oats, so measure them by weight if possible for exact scaling results.
Assessing doneness requires physical observation since these muffins lack a traditional flour structure. Insert a wooden toothpick into the center of a muffin. The pick should emerge clean or with a few moist crumbs attached rather than wet batter. Oats create a naturally tender crumb that holds together poorly when hot. Allow the tin to sit undisturbed for forty-five minutes before transferring the baked goods to a wire rack. Cutting into them immediately results in excessive crumbling due to insufficient starch setting time.
