PB&J Banana Protein Muffins

PB&J Banana Protein Muffins

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 cup GF Flour
  • 1/4 cup almond meal
  • 1 serve vanilla protein (I use Nuzest)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 ripe bananas, mashed
  • 1 egg
  • 1 tsp vanilla essence
  • 1/4 cup coconut oil, melted
  • 2 heaped tbsp natural peanut butter
  • 2 tbsp maple syrup
  • 8 tsp GF strawberry jam (to fill the muffins)
  • 8 tsp natural peanut butter (for topping muffins)


  1. Preheat oven to 180 degree fan-forced and line 8 muffin pans.
  2. Combine all dry ingredients in a bowl and combine all wet ingredients (excluding strawberry jam and additional 8 tsp peanut butter) in another bowl.
  3. Add the wet mixture to the dry mixture and mix until all combined.
  4. Fill muffin tins with mixture half way.
  5. Then add a teaspoon of strawberry jam to the middle of each (careful not get this on the edge of the muffins as it run during baking).
  6. Then top muffins with the remaining mixture, being sure to cover the jam.
  7. Add a teaspoon of peanut butter to the top of each and swirl using a knife.
  8. Bake for 22-25 minutes or until golden and skewer comes out clean.

Notes: these will keep in an airtight container in the fridge for up to a week. They also freeze great, so pop into freezer bags and freeze for up to 3 months – perfect for grab and go snacks throughout the week!

Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

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