Chocolate Peanut Butter Banana Protein Muffins

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When it comes to breakfast, I am a sucker for baked goods.  Donuts, waffles, cinnamon rolls, pastries- you name it.  They are undoubtedly tasty, but don’t really provide any nutritional value.  Total bummer.  That said, I went on a quest to find a better alternative where I can still indulge without giving up my beloved baked goodness, and I found a winner of a recipe with Chocolate Peanut Butter Banana Protein Muffins.   These things are insanely delicious and crammed with protein. That’s because they contain protein powder and Jif Peanut Powder, an ingredient I can’t get enough of lately.  I’ve been using it in smoothies, baking, you name it!

The star of the recipe is definitely Jif Peanut Powder.  When I first heard of peanut powder, I was unsure of how to use it but it really is just as easy to use as making a good ol PB&J. Even better, it has the same amount of protein as traditional peanut butter, but with 85% less fat.  And this stuff is made from just one ingredient: fresh roasted peanuts. And unlike its competitors, it has no added sugar or salt.  (And for the chocoholics out there- they even make a chocolate version…albeit with a dash of sugar.)

Here is the recipe, along with some step-by-step instructions.  Whether you are making these to kick start your New Year’s resolution or looking for a make-ahead grab and go breakfast, you’ll love these little gems.  And BONUS- you can freeze ‘em!

Chocolate Peanut Butter Banana Protein Muffins
(Recipe adapted from Hungry Girl)
Makes 12 servings

Ingredients:
1 cup whole wheat flour
3/4 cup Jif Peanut Powder
1/2 cup vanilla protein powder
1/3 cup white sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup vanilla Greek yogurt
1/4 cup egg whites or egg substitute
1/2 tsp. vanilla extract
1 cup mashed ripe bananas (about 2 medium bananas)
1/4 cup chocolate chips

Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with foil baking cups, or spray with nonstick spray.

In a large bowl, combine flour, Jif Peanut Powder, protein powder, sugar, baking soda, cinnamon, baking powder, and salt. Mix well.

In another bowl, combine yogurt, egg whites/substitute, and vanilla extract. Add 1 cup water, and whisk until uniform.

Add mixture to the large bowl, and stir until uniform. (Batter will be thick.)

Stir mashed banana and half of the chocolate chips into the batter.

Evenly distribute batter among the cups of the muffin pan, and smooth out the surfaces. (Cups will be full!) Evenly sprinkle cups with remaining chocolate chips.

Bake until a toothpick inserted into the center of a muffin comes out clean, 20 – 22 minutes.

Let ‘em cool a bit, then dig in!

You can store these in the fridge so they last longer, or freeze them! To freeze, make sure muffins are cooled, then tightly wrap each one in plastic wrap. Place individually wrapped muffins in a sealable container, seal, and place in the freezer. To thaw, unwrap and microwave on a plate until muffin reaches your desired temperature.

How do you use Jif Peanut Powder in your recipes? Share below in the comments- I’m always looking for more ideas!  And be sure to stock up and grab some Jif Peanut Powder at Walmart, right in the peanut butter aisle!