Peanut Butter Protein Muffins

These naturally-sweetened protein muffins with peanut butter and chocolate chips have 13 grams of protein in every muffin! They’re packed with hints of cinnamon and vanilla for a perfectly sweet and fluffy bite.

If you’re craving a one-bowl protein muffin recipe that’s also ready in less than 30 minutes, these vanilla-peanut butter protein muffins are for you. Lots of mini chocolate chips in the batter make them feel more like dessert than breakfast, which is never a bad thing. For more sweet protein-packed breakfast ideas, give my Lemon Raspberry Protein Muffins and Protein French Toast a try.

Why You’ll Love This Protein Muffin Recipe

A sweet, hearty breakfast that helps you start the day off on the right foot is possible with these peanut butter protein muffins.

• Better than the bakery. You know exactly what’s in them, plus you can add tart cranberries or velvety pumpkin purée to the batter.
• Gluten-free. They’re so light and tender you’d never guess they’re a gluten-free baked good.
• No processed sugar. Between the protein powder, peanut butter, maple syrup, and applesauce, there’s no need to add any granulated sugar to this recipe.
• Great for on-the-go. Throw one into your bag on your way out in the morning for an easy breakfast bite.

What You’ll Need

Smokey maple syrup and fruity applesauce add all the natural sweetness these chocolate chip protein muffins need. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Vanilla protein powder – It can be whey or plant-based.
• Gluten free flour – Add your favorite.
• Baking powder – Make sure it’s not past its expiration date, otherwise the muffins won’t rise.
• Ground cinnamon – Feel free to swap it for ground nutmeg.
• Salt – Kosher salt is best.
• Vanilla extract – You can use pure (brown) or imitation (clear) extract.
• Peanut butter – Go for creamy or chunky peanut butter.
• Maple syrup – Raw honey and agave nectar work too.
• Eggs – They must be at room temperature so they’re mixed into the batter easily.
• Applesauce – You can make your own by blending 1 small apple with 1/2 cup water.
• Mini chocolate chips – I love semi-sweet chocolate chips, but dark or milk are good swaps.

How to Make High Protein Muffins

Making homemade protein muffins is as easy as a box-mix, but they’re way better. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Line a muffin tray with cupcake liners. Set it aside.

• Make the batter. Whisk all the wet ingredients in a large bowl until smooth. Add all the dry ingredients and stir until just-combined. Fold in the chocolate chips.
• Fill the tray. Pour batter into the liners until 3/4s full. Don’t add any more because the batter will overflow when baking and create a mess.
• Bake it. Pop the tray into the oven for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, let cool, and enjoy!

Tips and Variation Ideas

You can make spiced pumpkin or chocolate versions of these tender protein muffins depending on what you’re craving.

• Adjust the time. If you’re using a mini muffin tray, reduce the baking time down to 8-12 minutes. If it’s an extra large-muffin tray, the muffins will probably need 15-18 minutes total. This recipe is for the standard muffin size, so adjust the time accordingly if needed.
• More add-ins. Stir 1/2-1 cup dried cranberries, shredded coconut, or chopped pecans into the batter for more flavor and texture.
• Add autumn flair. Swap the applesauce for pumpkin purée and add 2 teaspoons pumpkin spice to the dry ingredients for some cozy fall vibes.
• Make them chocolatey. Add 1/4 cup unsweetened cocoa powder to the dry ingredients and swap the vanilla protein powder for a chocolate one to make a chocolatey variation of this recipe.
• Skip the liners. Generously grease the muffin tray with non-stick spray if you don’t want to use cupcake liners. You can also grease it with butter and then lightly dust the cavities with flour.
• Stay in the center. Never bake muffins on the bottom oven rack because the bottom will burn before the center’s had a chance to finish baking. For best results, always stick to the center/middle oven rack.

How to Store Protein Muffins

Doubling the recipe lets me keep some in the freezer for an easy last-minute breakfast.

• Counter: Place them in a paper bag or cake dome for up to 2 days. Keep them away from direct heat and sunlight.
• Fridge: Store them in an airtight container, away from strong-smelling foods, for up to 7 days.
• Freezer: Wrap each muffin with plastic wrap. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15-20 minutes.

More Muffin Recipes

• Morning Glory Muffins
• Pumpkin Muffins with Pecan Streusel
• Apple Pumpkin Muffins
• Cranberry Orange Muffins

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