Next in the line up of healthy high protein snacks is Peanut Butter Protein Muffins! I’m feeling kind of lame since it’s Cinco de Mayo, and I’m not posting Mexican Food, but oh well, it is what it is. This is what I made this week, so this is what I’m going with. 😉 I have to choose my battles. But I don’t think you will be sorry. Who doesn’t want to eat muffins for a meal and have it be good for you! And yes, these are sugar free, and gluten free (if you use gluten free oats) so there’s no cheating going on here! And at only 83 calories per muffin, I eat three for a meal or snack! My Chocolate Protein Snack Muffins have been such a hit on Pinterest, I had to follow up with another flavor. Now I have to admit, these don’t have a super strong peanut butter flavor, but in the interest of keeping them in a good Macro balance, I didn’t add more. Also, I made these with unflavored protein powder in an effort to consume less artificial sweeteners, but they would be great with vanilla protein powder, too. A great topping for these (besides my home made honey raspberry jam) would be some Pb2 to add a little more peanut butter flavor and even more protein! So off we go.
Preheat your oven to 350 degrees. Pull out your blender and add all the ingredients in. Push blend and watch the magic happen. Could it be any easier than that?
Spray two muffins tins with non stick spray. Pour batter into muffin tins about 2/3 of the way to the top on each. You should be able to get about 18 muffins out of this. I usually eat three muffins at a time so I get about 6 servings.
Bake for 12 minutes, and let cool. Store muffins in a sealed container in the fridge for up to a week or so.
- 1 C old fashioned rolled oats
- 1/2 C natural peanut butter
- 1 t baking soda
- 1 t baking powder
- 1/2 C unsweetened apple sauce
- 1/2 C plain Greek yogurt
- 1 1/2 - 2 t liquid stevia ( or measured equivalent of granulated)
- 2 scoops unflavored protein powder (vanilla would work fine too)
- 1/2 C egg whites (or 4 large egg whites)
- 1 t vanilla
- 1/4 t salt
- 1/4 C unsweetened almond milk
- Preheat oven to 350 degrees.
- Add all ingredients to a blender and blend until smooth.
- Spray 1 and a half muffin tins with non stick spray (18 muffin spots). Pour batter in each tin about 2/3 of the way to the top.
- Bake for 12 minutes and let cool 5-10 minutes before you pull them out.
- Store muffins in a sealed container in the fridge for up to a week or so.
- Calories: 83, Fat: 4, Carbs: 5.6, Protein 6.4
- These are best warmed in the microwave. I also like to top with some honey jam, or Pb2.
- I usaully have three muffins for a snack or meal!
Thank you SO much for posting the macros!!!
You are welcome! I don’t have time to calculate macros on all my recipes these days, but for snacks mostly I do. 🙂
Are the macros per muffin or per 3 muffins?
They are per muffin. 🙂
Is it possible to make these without the protein powder or would I need a substitute?
You would probably need a substitute, but you could easily just add another 1/2 C of ground oats, or you could even try 1/4 C of coconut flour.
What type of unflavored protein powder do you use? I didn’t realize you could find it unflavored. 🙂
The brand is NOW. I order it off AMAZON 🙂
What type of protein powder did you use?
right now I’m using NOW unflavored whey protein
Can you please tell me how big your scoop of protein powder is either by weight or volume. I’m going to try it with vegan protein but the scoop size is usually drastically different from whey proteins. Thanks.
I think a whey protein scoop is about 1/4 cup.
Is ‘t’ a teaspoon or a tablespoon?
Sorry, it’s a teaspoon.
These look so yummy…I am allergic to dairy. Could I sub a fat like coconut oil and some more almond milk? Or is there a better substitution?
I would probably just omit the yogurt and add another 1/4 to 1/2 C almond milk. Being allergic to dairy is no fun. My husband is as well, so I’m used to making changes like that all the time. Good luck!
Can you use almond butter instead?
Yes for sure! I switch the two out all the time. 🙂
Made these yesterday for a snack, then served the rest at breakfast this morning. I’m pinning this because they were so delicious! Thank you!
Could you just use the whole egg? I hate tossing those beautiful orange yolks and they’re so full of nutrients!
Oh for sure! Go ahead and use the whole egg if you would like. 🙂 Maybe just cut out 1 other egg white to make up for it. 🙂
Why does the pic have red stuff on it? What is that?
It’s just a little strawberry jam. 🙂
I just made these. I could only get 10 muffins. Also took longer then 12 mins.
Haven’t tried them yet!
Do you know what the conversion is from liquid stevia to granulated?
I wish I knew the exact equivalent, but a one second squirt (or however many ml it says is one serving) is about equal to 1 tsp of granulated. And I do know that liquid and granulated are both quite strong so you would generally use much less of even the granulated in place of real sugar. You may need to play around with the amounts to your own liking.
Can I use powder peanut instead than natural peanut butter?
I’m sure you could. You would just need to add the water that that amount of powdered pb would require.
These are amazing, Not too sweet! Love them with a side of yogurt a 1/2 banana!