Peanut Butter Protein Muffins

Once you taste them, these Peanut Butter Protein Muffins will quickly become one of your go-to healthy breakfast recipes. Here, you’re getting a delicious and tender made-ahead muffin that provides the macronutrients you need to get your day started right from the additions of peanut butter, yogurt, and high-quality whey protein powder.

Make them gluten-free, if needed, and add any mix-ins you prefer, such as chopped peanuts, chocolate chips, or even a dab of your favorite jam or preserves. You’ll be pleasantly surprised to learn these high-protein muffins come together with minimal prep time and a total time of under 30 minutes. Your next easy, energizing, well-balanced breakfast or snack is right here for the making.

This post was created in partnership with Puori.

More Than Your Average Muffin Recipe

It’s no secret that we think a good muffin recipe is worth its weight in gold. With options like our Blueberry Muffins, Gluten-Free Banana Muffins with Chocolate Chips, and Pumpkin Protein Muffins, we know that this baked good can be both delicious and nutritionally functional. And after perfecting them in our own kitchens, these peanut butter protein muffins have quickly become a staple in our lineup of picky eater-approved healthy recipes.

Made with traditional muffin batter ingredients, they’re given a boost of nourishment with protein powder and yogurt. The end result is soft, fluffy muffins that are sure to keep you feeling satisfied and energized. You’d never guess that each muffin provides 9 grams of protein and they are also refined sugar-free.

Ingredients To Make Peanut Butter Protein Muffins

Here’s what you need to bake these protein muffins today:

• Flour – use unbleached all-purpose flour. Or, if making these muffins for someone with celiac, use a gluten-free flour blend like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Gluten Free Measure for Measure Flour.
• Puori whey protein powder – our whole team loves this high-quality whey protein powder, which doesn’t contain any low-calorie or artificial sweeteners and is made from only five quality ingredients 
• Ground cinnamon
• Baking soda
• Fine salt
• Natural peanut butter – creamy peanut butter will yield the best results. If needed, almond butter can be substituted
• Yogurt – use 2% or full-fat plain or vanilla yogurt to give these healthy protein muffins a tender crumb and perfect moistness along with a boost of calcium
• Pure maple syrup – may substitute honey
• Large eggs – use room temperature eggs, including both the yolks and the egg whites for the best results. We have not tested this recipe with egg substitutes like flax eggs and can’t guarantee the results
• Avocado oil or olive oil
• Pure vanilla extract
• Chocolate chips – use dark chocolate chips or semi-sweet chocolate chips
• Peanuts – we recommend unsalted varieties

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing kcals, protein, carbohydrates, fiber, sugar, sodium, and more per serving.

How To Make This Protein Muffin Recipe

You’re going to love how easily this recipe comes together and that it has a cook time of less than 20 minutes.

1. Prepare: To begin, preheat your oven, and mist the wells of a standard muffin tin with cooking spray, or fill them with cupcake or muffin liners. Omit this step if using a silicone muffin pan.
2. Combine the dry ingredients: Add the dry ingredients to a large bowl, and mix to combine.
3. Whisk the wet ingredients: Add the peanut butter, yogurt, maple syrup, eggs, oil, and vanilla to a separate mixing bowl, and whisk to combine.
4. Combine the dry and wet ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix. Then fold in the chocolate chips, if using.
5. Portion the batter: Fill the muffin cups about 3/4 full with batter. Smooth the batter slightly with the back of a spoon or a rubber spatula, and sprinkle the chopped peanuts and extra chocolate chips on top.
6. Bake: Transfer the muffins to the oven until the centers are very slightly firm to touch and a toothpick can be inserted into the center and comes out clean.
7. Cool: Allow the protein muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Yes, These Muffins Can Be Made Ahead And Frozen

We love meal prepping and this recipe is a perfect meal-prep breakfast (aka, a “made-ahead breakfast”) because it stores and reheats well. It’s also a great recipe to bake and store in the freezer for those moments when you need a helping hand in the kitchen, such as after a surgery, a new baby, or a busy time in your schedule. To freeze, simply store the fully baked and cooled muffins in a freezer-safe bag for up to 6 months. Allow the muffins to thaw at room temperature, then reheat for 15 seconds in the microwave to enjoy!

Recipe Changelog

• May 2026: We previously published a version of these muffins that contained less peanut butter and salt, and it called for both butter and oil instead of just oil. Download the previous version here.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

This is a sponsored post. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating high-quality recipes and content for you.

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