Peanut Butter Swirl Banana Protein Muffins
Try this Peanut Butter Swirl Banana Protein Muffins recipe, or contribute your own.
Try this Peanut Butter Swirl Banana Protein Muffins recipe, or contribute your own.
- 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)
- 3 tbsp organic creamy peanut butter unsalted & divided
- 1 1/4 tsp baking powder
- Carbohydrate 171.867761656746 g
- Cholesterol 250.558333325049 mg
- Fat 110.069395831511 g
- Fiber 23.2502990646362 g
- Protein 38.289983326478 g
- Saturated Fat 61.9161679155317 g
- Serving Size 1 1 recipe (494g)
- Sodium 781.400749782534 mg
- Sugar 148.61746259211 g
- Trans Fat 10.0767884999068 g
- Calories 1782 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.
Standard wheat flour muffins tolerate casual handling, but high-protein, oat-heavy variations demand rigid adherence to technique. Overlooking the structural fragility of these ingredients guarantees a ruined batch that crumbles instantly upon touching a plate. Achieving structural integrity requires understanding how oats and protein powders behave under heat.
The Pan Preparation and Cooling Protocol
Muffins built on quick oats demonstrate extreme adhesion to standard metal surfaces. Thoroughly greasing a high-quality non-stick 12-cup muffin tin is mandatory, though foil-lined paper cups or BPA-free silicone cups provide safer insurance against tearing. Preheating the oven to 375 degrees F ensures rapid initial rise before the protein powder tightens. Allowing the baked items to rest inside the tin for at least 45 minutes is non-negotiable; transferring them prematurely causes complete structural collapse. Patience during cooling lets starches set fully, yielding a less crumbly texture that peaks in flavor a few hours post-bake.Managing Substitutions and Moisture
Unsweetened applesauce and almond milk provide necessary hydration without adding unwanted refined sugars, but altering these liquids drastically shifts the batter density. Plant-based powders absorb moisture aggressively compared to whey alternatives, meaning arbitrary milk swaps will dry out the crumb. Maintaining the ratio of mashed overripe bananas ensures adequate natural moisture counteracts the drying tendencies of the protein powder.
