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Eating Well


Pack in the protein with peanut butter, Greek yogurt, and your trusted choice of protein powder. Serve them at breakfast or grab as a snack.

31 Jan 2021

Ingredients (Makes 12 Muffins)

  • 1 ½ cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup plain whole-milk Greek2yogurt
  • ⅓ cup creamy natural peanut butter, well stirred
  • 2 large eggs
  • 1 cup mashed banana (from 2 very ripe bananas)
  • ½ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts, toasted 
  • 1 scoop of Vanilla The Lean Protein from Innermost


  1. Preheat oven to 350°F.
  2. Line a 12-cup muffin tin with paper liners.
  3. Whisk flour, baking powder, cinnamon, baking soda and salt together in a medium bowl.
  4. Whisk yogurt and peanut butter together in a separate bowl until smooth.
  5. Combine in eggs, banana, brown sugar, granulated sugar and vanilla.
  6. Fold the flour mixture into the banana mixture until incorporated.
  7. Spoon the batter evenly into the prepared muffin cups & sprinkle evenly with walnuts.
  8. Bake until a wooden pick inserted in the centers comes out clean (about 18 to 22 minutes).
  9. Remove from oven and let cool for 5 minutes.
  10. Serve warm or let cool completely, about 30 minutes.

Serving Size: 1 Muffin Per Serving: 193 calories; fat 6g; cholesterol 32mg; sodium 194mg; carbohydrates 32g; dietary fiber 3g; protein 5g; sugars 17g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 62IU.

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