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Perfect Peanut Butter Chocolate Banana Protein Muffins







SERVING SIZE: 1 muffin

YIELDS: 6 Servings

Measurement Style:


– 100g ripe, mashed banana
– 24g peanut butter
– 60g vanilla whey
– 14g coconut flour
– 10g peanut powder or PB2
– 14g mini chocolate chips (mini work best because they have more surface area)
– 30g cashew milk/almond milk (or to muffin batter consistency)
– 1/2 tsp baking powder
– Stevia to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros. To make this recipe vegan, simply sub out chocolate chips and whey for vegan chocolate chips and vegan protein powder.


  1. Preheat oven to 350 degrees F.
  2. Heat peanut butter in the microwave for 20 seconds, stirring after 10 seconds.
  3. Add all other ingredients except for chocolate chips and stir well.
  4. Add mini chocolate chips and stir slightly; this will create the pretty “marble” effect when they bake.
  5. Fill 6 spaces in sprayed muffin tin with the batter and bake for about 10 minutes. Cooking time will depend on oven so check with a toothpick. When toothpick comes out clean, you know they are ready! Enjoy the muffins!