These protein-rich mini muffins are a simple blender recipe, which makes it easy for you to make (or for kids to help). I make them regularly and they disappear SO fast. These days, I hide them in the fridge and serve a few each morning during busy school weeks when we all seem to be rushing out the door. With the added (healthy) fat from the nut butter, they satiate after a few.

This recipe continues to be my best one yet (it’s tied with my granola!), and it wholeheartedly approved by my kids!

Protein-rich Muffins (regular size)

Ingredients:
2 ripe bananas, peeled
2 large eggs
1 cup organic peanut butter (or nut butter of your choice)
1/2 cup coconut sugar
2 teaspoon vanilla extract
2.5 Tbsp flour (of your choice, I prefer GF all purpose)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch sea salt
1/2 cup chocolate chips

Optional, but recommended:
1 scoop collagen powder
1 scoop (your favorite) chocolate protein powder
1 handful organic spinach
1 cup cooked plain lentils (see notes)

Directions:

1. Preheat oven to 375 F. Grease 2 standard 12-cup muffin tins (coconut oil spray works great).
2. Add all ingredients (except chocolate chips) to blender or food processor and blend until smooth.
3. Stir in the chocolate chips or sprinkle on top (good job for the little ones).
4. Pour the batter evenly into the muffin tin, filling each cup about 3/4 full.
5. Let the batter sit for 3–5 minutes (optional, but helps texture).
6. Bake in the preheated oven for 18–22 minutes (depending on your oven), or until the muffins are set and lightly golden on top. Let cool for 10 minutes before removing. You MUST let them cool (I know it’s tough). If you made these GF, you may need a butter knife to trace edges and carefully assist each muffin out of the tin.

Protein-rich MINI Muffins (kid-friendly)

Ingredients:
2 ripe bananas, peeled
2 large eggs
1 cup organic peanut butter (or nut butter of your choice)
1/2 cup coconut sugar
2 teaspoon vanilla extract
2.5 Tbsp flour (of your choice, I prefer GF all purpose)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch sea salt
1/2 cup mini chocolate chips

Optional, but recommended:
1 scoop collagen powder
1 scoop (your favorite) chocolate protein powder
1 handful organic spinach
1 cup cooked plain lentils (see notes)

Directions:
1. Preheat oven to 375 F. Grease 2, 24-cup mini-muffin tin (coconut oil spray works great).
2. Add all ingredients (except chocolate chips) to blender or food processor and blend until smooth.
3. Stir in the chocolate chips or sprinkle on top (good job for the little ones).
4. Pour tablespoonfuls of the batter into the mini-muffin tin.
5. Bake in the preheated oven for 10-12 minutes (depending on your oven), or until the muffins are brown around the edges. Let cool for 10-minutes. You MUST let them cool (I know it’s tough). If you made these GF, you may need a butter knife to trace edges and carefully assist each muffin out of the tin.

You can keep these basic – or add more for nutritious benefits.

This recipe can be made with the basic ingredients, or you can supercharge it with a few optional add ins. Collagen powder can easily be added to boost protein and nutrition. If you have spinach on hand, add a good handful into the blender to get in some greens. Another way to make these heartier is to blend plain cooked lentils (see notes below), without anyone ever knowing.

Notes: I prefer to bake with food-safe silicone muffin tins, they rock. To make these even heartier, you can blend in 1-cup plain cooked lentils without anyone ever knowing! An easy way to cook plain lentils is in the Instant Pot by stirring 1 cup green or brown lentils with 3 cups water, then cooking on high for 9 minutes. Once timer goes off, allow to naturally release for 15 minutes, then strain off any excess cooking liquid. Portion out 1 cup of the cooked lentils and freeze in ziplock bags. These come in handy for this recipe, or for adding helpful fiber/nutrition to pasta sauce, soups, even salads!