These Peanut Butter Protein Muffins with chocolate chunks are a great quick-meal option for breakfast. They are packed with protein! And, this peanut butter protein muffin recipe is so easy to make.
Muffins are not always the healthiest snacks, but sometimes you just need a muffin. These peanut butter protein muffins satisfy the desire for a muffin without all of the guilt. And, who doesn't like peanut butter and chocolate?
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Protein Pancake Mix Muffins
I don’t know who the first person was that turned protein pancake mix into muffins, but it makes sense. For years, people have been using pancake mix to make muffins, but now that we have brands adding protein to their mix we have the addition of needed nutrition. Add peanut butter and Greek Yogurt to the mix and you have yourself a high-protein muffin! My favorite brand of protein pancake mix is Kodiak Cakes.
Ingredients
- Protein Pancake Mix: The primary “flour” in these muffins is the protein pancake mix. I used Kodiak Cakes Flapjack and Waffle Mix: Buttermilk Flavor. Feel free to use your favorite brand.
- Peanut Butter: The peanut butter in this recipe can be any type of smooth peanut butter. While you can use chunky peanut butter, it does alter the overall texture of the muffins.
- Greek Yogurt: The yogurt not only helps with the moisture of the muffin batter but also adds an additional source of protein.
- Chocolate Chunks: Chocolate and peanut butter go hand-in-hand.
- Everything Else: This recipe includes the additional lovely staples of baking powder, pure vanilla extract, 1 large egg (room temperature), avocado oil, oat milk, salt, light brown sugar, and ground cinnamon.
Instructions
- Preheat your oven to 375 degrees F. Grease or line the cups of a 12-cup muffin pan, set aside.
- Combine the dry ingredients: In a medium bowl, mix together the pancake mix, baking powder, salt, and ground cinnamon.
- In a mixer bowl fitted with the paddle attachment, mix together the peanut butter, light brown sugar, and avocado oil until incorporated. Add the egg and vanilla extract, mixing just until combined. Finally add the Greek Yogurt and oat milk, again mixing only until combined.
- Add the dry ingredients into the peanut butter mixture, mix only until the mixture has come together. Do not over-mix. Stir in the chocolate chunks.
- Fill each muffin tin about ¾ the way full.
- Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean.
*Store in an airtight container at room temperature for a few days, or in the refrigerator for up to one week.
Recipe Tips and Ingredient Substitutions
- Lightly grease the measuring cup that you are using for the peanut butter for easy release.
- Sour cream is a solid substitute if you do not have Greek Yogurt on hand. Almond or whole milk are good substitutes for the oat.
- In place of the chunks, you can also use semi-sweet chocolate chips (regular or miniature), or even chopped nuts if so desired.
- I highly suggest serving these muffins warm, so that the chocolate becomes slightly gooey.
Frequently Asked Questions
Muffins may not be the healthiest snack of them all, but if you are going to have a muffin it might as well have the added benefit of protein and whole grains. Depending on the protein pancake mix you use, depends upon the ingredients and their ratios. Typically these protein pancake mixes will be made from whole wheat, almond, or oat flour. And they will have the addition of a protein blend which could include protein isolates, whey protein, or another form of protein powder.
Yes, you can freeze protein muffins. Tightly wrap the muffins in plastic film or foil and then place the wrapped muffins into a freezer-safe bag. Make sure to mark the bag with the name of the muffins as well as the date, so you don’t forget when they were made. Freeze for up to 3 months.
Store muffins in an airtight container. These muffins can be stored at room temperature for up to 4 days and up to a week if stored in the refrigerator.
Other Protein Muffins You'll Love
- Double Chocolate Protein Muffins
- Chocolate Chip Pumpkin Protein Muffins
- Banana Walnut Protein Muffins
- Apple Cinnamon Protein Muffins
These peanut butter protein muffins are packed with protein. They are dense and filling due to the peanut butter, protein-packed pancake mix, and the addition of Greek Yogurt. A perfect breakfast for on the go, these little peanut butter protein muffins are a great addition to your morning routine!
📖 Recipe
Peanut Butter Protein Muffins
Equipment
Ingredients
- 2 cups protein pancake mix
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup smooth peanut butter
- ¾ cup light brown sugar packed
- ¼ cup avocado oil or canola
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup Greek Yogurt
- ⅓ cup oat milk or whole milk
- ½ cup semi-sweet chocolate chunks
Instructions
- Preheat your oven to 375° F. Grease or line the cups of a muffin tin, set aside.
- Combine the dry ingredients: In a medium bowl, mix together the pancake mix, baking powder, salt, and ground cinnamon.
- In a mixer bowl fitted with the paddle attachment, mix together the peanut butter, light brown sugar, and avocado oil until incorporated. Add the egg and vanilla, mixing just until combined. Finally add the Greek Yogurt and oat milk, again mixing only until combined.
- Add the dry ingredients into the peanut butter mixture, mix only until the batter has come together. Do not over-mix. Stir in the chocolate chunks.
- Bake for 20 to 25 minutes, until golden brown or until a toothpick inserted into the center comes out clean.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
rajanisingh885721172
Beautiful blog
kryan0911
Thank you so much!
larissa
Is the 276 Kcal for one muffin? Or for all 12? thank you!
Katelyn Ryan
Hi Larissa! Thank you for the positive feedback. One muffin is 276 calories. A serving is one muffin.