Peanut Butter Muffins with Chocolate Chips (Protein)

peanutbutterchocolatechipmuffinsproteingf Once you taste them, these Peanut Butter Protein Muffins will quickly become one of your go-to healthy breakfast recipes. Here, you’re getting a delicious and tender made-ahead muffin that provides the macronutrients you need to get your day started right from the additions of peanut butter, yogurt and high-quality whey protein powder. Make them gluten-free, if needed and add any mix-ins you prefer, such as chopped peanuts, chocolate chips, or even a dab of your favourite jam or preserves. You’ll be pleasantly surprised to learn these high-protein muffins come together with minimal prep time and a total time of under 30 minutes. Your next easy, energizing, well-balanced breakfast or snack is right here for the making.

¾ cup gluten-free all-purpose flour blend (95-105 g)
½ cup vanilla whey protein powder (40 g)
½ tsp. ground cinnamon
½ tsp. baking soda
½ tsp. fine sea salt
½ cup natural peanut butter (120 g)
1 cup plain or vanilla Greek yogurt, 2% or full fat (may substitute regular yogurt) (240 g)
¼ cup pure maple syrup
2 large eggs
2 Tbsp. butter, melted
2 Tbsp. avocado or extra-virgin olive oil
1 tsp. pure vanilla extract
½ cup chocolate chips

Optional Topping:
chopped peanuts or chocolate chips

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Mist the wells of a standard 12-cup muffin tin with cooking spray. If using a silicone muffin pan, it’s not necessary to mist with cooking spray.

In a large bowl, combine the flour, protein powder, cinnamon, baking soda and salt. Stir to combine.

In a medium bowl, combine the peanut butter, yogurt, maple syrup, eggs, butter, oil and vanilla; mix well.

Add the wet ingredient to the large bowl of dry ingredients and stir until just combined. Do no over mix. Fold in the chocolate chips, if using.

Divide the batter among the 12 cups in the muffin tin. Muffin wells should be about ¾ full. With the back of a spoon or rubber spatula, gently smooth the batter in each muffin cup. Sprinkle chopped peanuts and/or chocolate chips on top, if desired.

Bake until the centers are just slightly firm to touch, about 13-16 minutes. Keep in mind that muffins will continue to bake in the pan even after they are removed from the oven so you want to take them out before they are very firm and baked through at the tops. Let the muffins cool for 10 minutes in the muffin tin before transferring them to a wire rack to cool completely.

Store in a covered container in the refrigerator for up to 1 week.

Cook's Notes:

Flour: for gluten-free flour, we like to reach for Bob’s Red Mill Gluten-free 1-to-1 Baking Flour or King Arthur Gluten-free Measure for Measure Flour. If you don’t need protein muffins that are gluten-free, you can use an equal amount of wheat flour or unbleached all-purpose flour.
Natural peanut butter: creamy peanut butter will yield the best results. If needed, almond butter can be substituted.
Yogurt: use 2% or full-fat plain or vanilla yogurt to give these healthy protein muffins a tender crumb and perfect moistness along with a boost of calcium.
Pure maple syrup: may substitute honey.
Large eggs: use room temperature eggs, including both the yolks and the egg whites for the best results. We have not tested this recipe with egg substitutes like flax eggs and can’t guarantee the results.
Melted butter: unsalted butter or sub melted coconut oil.
Avocado oil or olive oil.
Chocolate chips: use dark chocolate chips or semi-sweet chocolate chips.
Peanuts: we recommend unsalted varieties.

Frequently Asked Questions:

Why are my protein muffins dry? the key to avoiding a dry protein muffin recipe is to not use too much protein. You never want the dry ingredients in your muffin batter to be made up of more than half protein powder.
Does heat destroy protein powder? Cooking protein powder can cause it to change its structure, a process known as denaturing, but you will still reap most of the benefits.
Can you add protein powder to boxed muffin mix? Whey protein powder can be stirred into most boxed muffin mixes, but you’ll likely need to add extra peanut butter to smooth out the batter.
How long do protein muffins stay fresh? Once cooled, leftover muffins can be transferred to an airtight container and stored in the refrigerator for up to 1 week. Microwave them for a few seconds in the microwave before serving to freshen them back up.
Can I freeze this recipe? Yes, stored in a sealable bag, leftover muffins can be frozen for up to 6 months. When you’re ready to enjoy a muffin or two, let it thaw (at room temperature or overnight in the fridge) and warm them in the microwave for 15 seconds a piece.
Can I make these protein muffins dairy-free? We haven’t tested it, but they should work fine with a plant-based protein powder and dairy-free yogurt.
Can I substitute the yogurt? We haven’t tested it, but unsweetened applesauce or mashed bananas can usually be substituted. For potassium-rich banana protein muffins, you’ll want to make sure to use ripe bananas to eliminate the need for added sugar. Whatever you choose, keep in mind that the taste and texture of your muffins will change slightly.
Can I make chocolate protein muffins instead? Sure. Just swap out the vanilla protein powder with chocolate protein powder instead.