I was scrolling through my Instagram and saw how much I have used chocolate lately. Although I can never get enough chocolate, I wanted to change it up a little for this recipe. I decided on some blueberry peanut butter protein muffins. Actually, they are jumbo protein muffins. As I was making them, my sister said to make big ones so I pulled out my jumbo muffin tin.
The muffins are a vanilla base using vanilla combat protein powder. I folded in frozen blueberries to the batter and put about 1/2 a tbsp. of peanut butter into the middle of each. Once they were done baking and cooled, I decided to make a blueberry peanut butter sauce. Between the blueberries and peanut butter in the muffins and the blueberry peanut butter sauce on top, these were definitely some of the better muffins I have made!
One of the nice parts about them being jumbo muffins is that they are perfect for an on the go breakfast. You can make them ahead and have an easy healthy breakfast that is ready to go for you in the morning. They are a great blend of nutrients as well. With almost grams of protein, complex carbs, and healthy fats, they are perfect to keep you going all morning.
Blueberry Peanut Butter Protein Muffins
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 6 jumbo muffins 1x
Description
Fluffy blueberry protein muffins filled with peanut butter in the middle and topped with a delicious blueberry peanut butter sauce.
Scale
Ingredients
Muffins
- 3/4 cup (90g) whole wheat flour
- 2 scoops (67g) MusclePharm vanilla combat protein powder
- 2 tbsp. (12g) peanut flour*
- 2 tbsp. granulated stevia or erythritol
- 1 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 2/3 cup (150g) vanilla Greek yogurt
- 1/3 cup (80g) canned pumpkin (or more yogurt)
- 1 whole egg
- 3 tbsp. (42g) coconut oil, melted
- 1/4 cup milk (any milk is fine)
- 5 tbsp. (60g) brown sugar/stevia baking blend**
- 1 tsp. vanilla extract
- 1 cup frozen blueberries (or fresh)
- 3 tbsp. (48g) natural peanut butter
Blueberry Peanut Butter Sauce
- 1 tbsp. (16g) natural peanut butter
- 1/4 cup frozen blueberries
- 3 tbsp. maple syrup
Instructions
- Preheat oven to 350F. Mix flour, protein powder, peanut flour, stevia, baking powder, and cinnamon. In a separate bowl mix Greek yogurt, pumpkin, egg, milk, brown sugar, and vanilla extract. Add melted coconut oil last and whisk into wet ingredients well.
- Combine wet and dry ingredients. Gently fold together until a smooth batter forms. Be careful not to over mix. Add a couple tablespoons of flour over top the berries and mix until the berries are coated. It will help keep them from falling to the bottom of the batter. Add berries to batter and gently stir in.
- Spray a jumbo muffin tin with cooking spray. Spoon the batter evenly into 6 spots in the jumbo muffin tin. Or, they can be made into 12 regular sized muffins. Add 1/2 tablespoon of peanut butter into the center of each muffin. Press down slightly.
- Bake for 25 minutes or until a knife comes out clean. If making regular size muffins, they will need less time to cook so check them at about 15 minutes.
- Let muffins completely cool, then make optional blueberry peanut butter sauce. Heat frozen blueberries in microwave for about 20 seconds. Add peanut butter and maple syrup. Blend until a smooth sauce is made.
- Top muffins with blueberry peanut butter sauce and enjoy!
Notes
* Peanut flour can be substituted for regular peanut butter mixed in with the wet ingredients.
** If you don’t have the stevia brown sugar baking blend, use 1/2 cup + 2 tbsp. regular brown sugar.
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 280
- Sugar: 10
- Fat: 12
- Carbohydrates: 31
- Fiber: 5
- Protein: 18