As part of my New Years resolution, I decided I would try to modify my baking by making things a little healthier. One way is adding Jif Peanut Powder into baking recipes. It provides a protein boost, without the additional fat, and is easy to incorporate. Like my Low Fat Peanut Butter Swirled Brownies, these high protein peanut butter banana muffins were a huge hit with the family. I never told them what was in it and they never suspected a thing. Mini muffins cook up even quicker so I made a batch of these muffins for a quick morning snacks. 
Muffins and quick breads are so simple to make I will not bore you with techniques. The Jif Protein powder in the recipe is even easier than the brownie one. You just add 3 Tablespoons of the powder right into your batter, no mixing with water nothing.
I added a few mini chocolate chips into the batter just incase I got some complaints about the flavor. Even if you are trying to eat healthier it does not mean you need to stay away from baking. By simply modifying a few ingredients you have a yummy and high protein snack. Muffins are great too as you can freeze leftovers for another day.
Be sure to check out our blueberry muffins that we froze the batter before cooking for warm muffins any day of the week.
High Protein Peanut Butter Banana Muffins
These are high protein and low fat muffins to keep you on track for your new years resolutions
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 medium sized very ripe bananas
- 2 cups white wheat flour, You can use AP flour too
- 1 tsp baking soda
- 3 tablespoons Jif Peanut Powder
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350' . Coat 24 mini muffin cups with a nonstick spray. In a small bowl mix the flour and baking soda. In a large bowl mix all the wet ingredients, except the chocolate chips. Add the flour mixture to the dry mixture and stir until smooth. Fold in the chocolate chips.
- Using a small ice cream scoop, fill each muffin cup with batter.
- Bake for 15 minutes or until toothpick comes out clean
- Cool muffins for 5 minutes in the pan b/f cooling them on a wire rack.
Nutrition Information
Yield 24 Serving Size 1 muffinAmount Per Serving Calories 142Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 64mgCarbohydrates 24gFiber 1gSugar 11gProtein 2g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
I am eating a lot healthier and you are right it is not a means to stay away from baking. So many healthy options to bake that you would never think of. I really want to try this Jif powder
I would love to see your peanut powder in a soup recipe.
You must have a big kitchen to store a muffin pan that big, so jealous.
These look really good. My kids would love these. Great combo! Thanks
I broke down and bought a 48 cup mini muffin tin before Christmas. I can’t wait until zucchini muffin season, I remember my mom used to make mini muffins in a 12 cup tin and we’d have one batch eaten before the next came out of the oven
I’m always trying to increase my protein intake and peanut butter is one of my favorite ways to do that. I think the Jif peanut powder is a great idea. I’m sure it’s much easier to bake with vs. peanut butter. Thanks for the great recipe!
These muffins sound so good. They would make an easy and healthy breakfast for my kids too.
I have used peanut powder in soups before. I never thought about using it in baking though, seems obvious huh? This recipe sounds amazing!
Wow! I have tried other peanut butter powders but have never seen the Jif powder. Good for them – recognizing a mainstream need for this type of product. As soon as I can find the powder in stores around here, I will try this recipe and probably many more.