Gluten Free Peanut Butter And Banana Muffin Recipe With Protein And Nuts

Delicious Gluten Free Peanut Butter And Banana Muffin Recipe With Protein And Nuts
Looking for a simple and healthy breakfast option? These Peanut Butter Banana Muffins are packed with protein, fiber, and natural sweetness from ripe bananas. Whether you’re using regular or gluten-free flour, these muffins are perfect for a quick grab-and-go breakfast or a tasty snack. With the option to add protein powder and your favorite nuts, these muffins can easily be customized for extra nutrition. Best of all, they’re easy to make and bake perfectly in the non-stick Caraway Muffin Tin. Don’t forget to use code “SUGARFACEBAKES10” for 10% off your next purchase on the Caraway cookware website.

Baking Perfection Every Time With My Bakeware. This Is One Secret To Foolproof Recipes 😉

Gluten Free Peanut Butter And Banana Muffins with Protein and Nuts

If you’re on a gluten-free diet or just looking for a nutritious snack, these Gluten-Free Peanut Butter Banana Muffins are a must-try! Made with gluten-free flour and packed with protein from peanut butter, these muffins are naturally sweetened with bananas and honey. Perfect for meal prepping or satisfying mid-day cravings, they bake beautifully in the Caraway Muffin Tin, ensuring easy release and cleanup. For an extra crunch, add chopped walnuts or pecans!

Peanut Butter Muffins: The Protein Perfect Snack

These Gluten Free Peanut Butter And Banana Muffin Recipe With Protein And Nuts are not just delicious—they’re also loaded with wholesome ingredients that provide lasting energy. The combination of bananas and peanut butter offers a balance of carbs and protein, making these muffins ideal for breakfast or a post-workout snack. Using baking powder and baking soda helps these muffins rise to fluffy perfection, while folding in chopped nuts like walnuts or pecans adds texture and healthy fats.

Serve With Cream Cheese, Butter, Nut Butter, or Cinnamon Glaze. My Favorite Way To Enjoy These Are With A Dollop Of Nutella.

Gluten Free Peanut Butter And Banana Muffins Recipe With Protein And Nuts
Gluten-Free Option | Healthy Muffins | Banana & Nut Butter

These Peanut Butter Banana Muffins are the perfect balance of sweetness and protein, making them an excellent snack or on-the-go breakfast. Choose between regular or gluten-free flour, and customize with your favorite nuts for extra crunch!

Get Creative With Mix-In’s Or Swap Out Protein Powders.

Ingredients:

• 1 cup regular or gluten-free all-purpose flour
• 1 scoop protein powder (optional)
• 1/2 cup no-stir peanut butter (or your favorite nut butter)
• 2 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (optional)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or spray with non-stick spray. No liners, spray, or grease are necessary if you use my favorite Caraway baking pan. See below for my super saver discount code.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and protein powder (optional).
3. In a separate bowl, combine the mashed bananas, peanut butter, honey, eggs, milk, and vanilla extract. Mix until smooth.
4. Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix—overworking the batter can make the muffins dense instead of light and fluffy.
5. If you’re adding chopped nuts, fold them in gently at this point.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 16-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Baking Tips:

• Folding the batter: When you mix the wet and dry ingredients, fold them together gently with a spatula. Overmixing can lead to tough muffins, as it overdevelops the gluten in the flour (even gluten-free flour). Gently folding ensures a tender crumb.
• The role of baking powder and baking soda: Both leavening agents help the muffins rise, but they work differently. Baking powder activates when it encounters moisture and heat, giving the muffins an initial rise. Baking soda, on the other hand, reacts with the mild acidity in the bananas, creating bubbles of carbon dioxide that expand and help the muffins become light and airy.
• Adding nuts: Chopped walnuts or pecans are a great way to add texture and healthy fats. If you prefer a bit of crunch, fold them into the batter before baking or sprinkle them on top for a beautiful finish.

Pro Tip:

For the best non-stick baking results, use the Caraway Muffin Tin. Its ceramic coating makes cleanup a breeze and ensures your muffins slide right out. Don’t forget to use the code “SUGARFACEBAKES10” at checkout on the Caraway website for 10% off sitewide!

If you love these, try next:

Fluffy Probiotic Gluten Free Banana Nut Muffins

One Bowl Carrot Ginger Breakfast Muffins

Nutella Stuffed Pumpkin Muffins – A Kid Favorite!