I often share that I do not like spending time in the kitchen. I’m not creative, nor am I a baker, and I absolutely hate doing dishes.

When I say this recipe is quick and easy, I really mean it. It requires dumping a bunch of ingredients into the blender, blending, and then baking. Can you beat that?

I am a big fan of peanut butter powder (PB Fit and PB2 are two common brands). As a peanut butter substitute, it’s disappointing. But it’s great to use in baking, smoothies, and as an additive to things like oatmeal, greek yogurt, etc. This recipe uses peanut butter powder (I used PB Fit Original) to provide peanut butter flavor and keep protein higher while keeping overall calories lower. 

I also love cooking with oats or oat flour. Used as a flour alternative, both provide more protein, fiber, and fewer carbs than white flour. There’s absolutely nothing wrong with white flour! Oat flour can be a nice little “macro-friendly” bonus when it works. It does often make a baked good a little more dense and hearty.

Ways I like to enjoy these peanut butter muffins:

• As an easy post-workout snack alongside a protein shake

• Toasted with a bit of butter and eaten alongside eggs for breakfast

• Topped with peanut butter as a more filling treat on hungry days

• Warmed and topped with chocolate chips and sea salt as a sweet treat

EASY PEANUT BUTTER MUFFINS RECIPE

PREP TIME:  10 minutes || COOK TIME: 20  minutes || Makes 12 servings

WHAT YOU NEED:

• 200g rolled oats* (2C)

• 50g powdered peanut butter (½C)

• 225g ripe bananas (about 3 medium bananas)

• 150g plain greek yogurt (⅔C)

• 2 eggs

• 85g honey (¼ C)

• ½ tsp baking soda + ½ tsp baking power

• ½ tsp cinnamon

*The texture of these muffins is quite dense. You can use 1C oat flour (just blend up your oats first) + 1C oats if you want your muffins a bit lighter.

WHAT TO DO:

1. Preheat the oven to 350℉

2. Add the wet ingredients to the blender first (bananas, yogurt, eggs, honey) then add dry ingredients on top (oats, pb powder, baking soda, cinnamon)

3. Blend the mixture until smooth. This should take about 1 minute but depends on your blender and preferred texture. (I like to keep the oats somewhat in tact so the muffins have texture.) 

4. Pour the mixture evenly into a 12-muffin tin. Bake for about 20 minutes. Muffins are done once a toothpick comes out clean once poked into the muffin.

GIVE IT A TRY:

They’re not exceptionally sweet. Enjoy as is for a dense and hearty snack (you could even add flax or chia seeds to make it even heartier) or add a little oomph with some of the suggestions below:

• Add chocolate chips and a sprinkle of sea salt before baking.

• Top with a drizzle of real peanut butter, or a peanut butter shell by mixing warm pb and coconut oil.

• Add in some frozen mixed berries before baking for a PB&J muffin

MACROS PER MUFFIN: 7P/3F/22C

You can find the recipe in the MyFitnessPal database by searching

“KLN Recipe: Peanut Butter Muffins ”.

Find more macro-friendly recipes here or grab our free cookbook Everyday Macros here for simple and streamlined meal prep recipes and ideas.