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Peanut Butter Banana Protein Muffins

Get ready to tackle the week with a batch of these Peanut Butter Banana Protein Muffins! They’re soft, airy, lightly sweetened, and have a whopping 10 grams of protein each. Kodiak Cakes cinnamon and oat flapjack mix is the base for this recipe, jazzed up with a few extra ingredients like powdered peanut butter, whey protein, and banana. Make a double batch and you’ve got snacks covered!

Makes: 10 muffins

Serving Size: 1 muffin (46g) 

Prep Time: 10 minutes

Total Time: 30 minutes

Nutrition Facts:  146 calories / 15.5g carbs / 10.5g protein / 5g fat

Peanut Butter Banana Protein Muffins

Ingredients:

  • 1 cup (106g) “Kodiak Cakes” Power Cake cinnamon and oat flapjack and waffle mix

  • 1 scoop (31g) “Optimum Nutrition” vanilla whey protein powder

  • ¼ cup (22g) powdered peanut butter 

  • 1 teaspoon baking soda

  • ½ teaspoon cinnamon

  • ⅛ teaspoon salt

  • ½ cup (123g) nonfat milk

  • 1 egg (50g)

  • ⅓ cup (75g) mashed banana

  • ¼ cup (69g) “Smucker’s” natural peanut butter

  • 1 teaspoon vanilla

  • 3 tablespoons (15g) old-fashioned oats

Instructions:

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 10 cupcake liners or spray with nonstick cooking spray. If using paper liners, once you’ve placed them into the baking cups spray them well with nonstick spray (otherwise the muffins will stick!).

  2. Mix together the dry ingredients (flapjack mix, protein powder, powdered peanut butter, baking soda, cinnamon, and salt) in a medium bowl. In another medium bowl, whisk together the wet ingredients (milk, egg, mashed banana, peanut butter, and vanilla).

  3. Add the wet ingredients to the dry ingredients and mix with a fork until all the ingredients are incorporated.

  4. Spoon batter into each prepared muffin cup, filling each about ¾ full. Sprinkle each muffin with a few oats.

  5. Bake for 12-14 minutes, or until lightly browned and a toothpick comes out clean.

  6. Cool on a wire rack. These muffins keep well in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.

Notes:

  1. You can also substitute applesauce for the mashed banana, or any other nut butter (almond, cashew, sunbutter) for the peanut butter. The macros will be virtually identical.

  2. Feel free to use any vanilla flavored protein powder.

  3. Try a chocolate chip variation! Mix in ⅓ cup “Nestle Toll House” mini semi-sweet chocolate chips. The macros for 1 muffin are: 19g carbs, 11g protein, 6.5g fat, and 175 calories.

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