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Banana Peanut Butter Power Muffins

Delicious Banana Peanut Butter Power Muffins for Kids

Banana Peanut Butter Power Muffins are high-protein, kid-friendly snacks made with wholesome ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 large ripe bananas mashed
  • 1 cup peanut butter can substitute with almond butter
  • 1 cup Greek yogurt any plain yogurt is fine
  • 2 large eggs can use flax eggs for vegan option
  • 1 cup cottage cheese can use ricotta cheese instead
  • 1 cup oats gluten-free if desired
  • 1 cup cocoa powder can substitute with carob powder
For the Optional Add-Ins
  • 1 cup blueberries can use frozen if fresh are unavailable
  • 1/2 cup pumpkin puree substitute with mashed sweet potatoes if preferred
  • 1 cup carrots zucchini can be used as an alternative

Equipment

  • Muffin tin
  • Mixing Bowl
  • whisk

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, mash ripe bananas and mix in peanut butter, Greek yogurt, eggs, and cottage cheese.
  3. Gently fold in the oats and cocoa powder to the wet mixture.
  4. Incorporate optional add-ins like blueberries, pumpkin puree, or carrots, stirring carefully.
  5. Spoon the batter into muffin cups, filling each about 3/4 full.
  6. Bake for 15–20 minutes until golden brown and a toothpick comes out clean.
  7. Let cool for about 5 minutes in the tin before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to keep muffins light and fluffy. Use very ripe bananas for the best flavor. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

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