Peanut Butter Banana Protein Muffins (grain free, gluten free)


2 cups almond flour
2 scoops protein powder
1 tsp baking soda
1/2 cup smooth peanut butter
1/4 cup raw honey
3 large eggs
2 ripe bananas mashed
1 banana sliced

For the glaze optional:
2 tbsp peanut butter
1 tbsp honey
1 tsp vanilla extract
1 tbsp water


  1. Preheat your oven to 350 degrees. Grease a 12 cup muffin pan or line with cupcake liners. Set aside.
  2. In a medium sized bowl, mix together your dry ingredients: protein powder, almond flour, and baking soda. Set aside.
  3. In a large bowl, mix together peanut butter, honey, and eggs. Beat until smooth. Fold in mashed bananas.
  4. Slowly add in dry ingredients to wet. Continue to mix until dry pockets disappear.
  5. Slice the remaining banana into 12 slices. Fill your muffin cups to 3/4 full. Add a banana slice to the top of each muffin.
  6. Bake for 16-18 minutes or until the top is spongy and lightly browned. Remove from oven, and let cool for at least 10 minutes.
  7. Now make the glaze: add peanut butter, honey, vanilla, and water to a small bowl. Microwave in 15 second intervals and stir until smooth and able to drizzle. Using a spoon, drizzle the top of each muffin.
  8. Serve immediately.
  9. Can be stored in the freezer or at room temperature for 1 day.

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