{Recipe Retest} Banana Sweet Potato Peanut Butter *Protein* Muffin


A while ago I posted my original recipe for this muffin which I’ve been eating as part of my breakfast every morning.

It’s delicious and healthy, but I wonder if I can improve this muffin recipe to be more protein-packed.

I also thought of using my current stash of whey protein powder into my baking.  I used Gaspari Myofusion’s Chocolate Mint flavor—which has more like a milk chocolate with a slight hint of mint note.  Unsured how  this flavor profile would add to the muffin flavor overall, it actually lends beautifully with the peanut butter already in it.

The highlights:

  1. Its addition of my chocolate-mint whey protein powder lends the flavor of more like chocolate milk + PB together in the muffin.  Can’t beat that.  (You can try other flavored protein powder to this, preferably something that goes with PB or banana)
  2. It still has NO sweeteners or oil added, but even more moist and fluffy this time.
  3. Muscles approved (a better choice of muffin for people who are looking to add more protein into their breakfast or diet).  It suffices to say that most people can incorporate more proteins in their breakfast menu, regardless what type of diet.

Dare I say that this really is the best muffin I’ve ever made.  This is so good that I don’t think I’ll ever touch this recipe again!  *Walk away*

Banana Sweet Potato Peanut Butter *Protein* Muffin {Recipe Retest}

{Recipe Retest} Banana Sweet Potato Peanut Butter *Protein* Muffin

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(Makes about 12 large sized muffins)


  • 1/4 C oat flour and 1/3 C quinoa flour (if you don’t have quinoa flour, you can use all oat flour total)
  • 2 scoops of protein powder, 31g each scoop (I used Gaspari Myofusion Chocolate Mint flavor)
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 C baked sweet potato (about 2 medium-sized), cooked & meshed, skin peeled
  • 1 & 1/4 C bananas (about one and an half large-sized), meshed
  • 1/3 C peanut butter PB2 powder
  • 1/2 C almond milk
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 C water
  • 2 egg and 1/3 C eggwhites
  • 1 tsp pure vanilla extract
  • ground cinnamon, to taste
  • pinch of sea salt



  • Preheat oven at 375 degrees.
  • Add the dry ingredients together in a bowl—the oat/quinoa flours, protein powder, peanut butter powder, baking soda, baking powder, ground cinnamon and sea salt.
  • In a separate small bowl, mix almond milk and apple cider vinegar and let it set for about 5 minutes.
  • Smash the baked sweet potato and banana together in another bowl.
  • In a separate large bowl, mix the 2 eggs and eggwhites together.
  • Add the dry ingredients to the wet ingredients—egg mixture, almond milk mixture and water. Mix well.
  • Stir in the sweet potato, banana, vanilla extract into the wet mixture above. Make sure they’re well incorporated.
  • Pour the batter into a 12-muffin tin.
  • Bake at 375 degrees for 25-30 minutes or until inside center is mostly dry with a toothpick.


Here is the nutrition stats.  8 grams of protein per muffin under 105 calories. Not bad for a delicious muffin!


Banana Sweet Potato Peanut Butter *Protein* Muffin {Recipe Retest} Stat


Now I’m going to reach for one…



I made these and the inside is mush. I baked them 10 minutes longer and the inside is still mush.  I am not sure what I did wrong. Any thoughts? The only change was I used Almond Butter instead of the PB powder.


@myrickdf  Hi there, I'm sorry to hear that. I believe the powder form of peanut butter used in the recipe makes the difference, as it has a lot less moisture compared to Almond Butter. So the texture will be different. Try adding more baking powder to see if that helps. Otherwise, give PB powder a try. Since I have not used Almond Butter with this recipe before, otherwise I could suggest substitution measurement. Hope this helps!