PB2 Almond Protein Muffins (recipe)

It’s been one of those days… the weather is quickly getting colder, grayer, and just plain dreary and icky. This kind of weather really makes my mood take a beating. Where’s the sunshine? ‘Cause that’s what I’d really like.

Instead, we’ve been cuddling and wearing toe socks.


Chugging protein shakes post-workout, in this cold weather, hasn’t been going so well—I’ve kind of just been skipping them because I have NO motivation to drink anything cold (and warm protein shakes are gross). So I thought today was a great opportunity to make some protein muffins that I could look forward to after my workouts.


Another big inspiration for baking these? Using up some of our pantry supplies. We’re moving in *gulp* 3 weeks and have way too much food in our apartment, still. Making some muffins sounded like a great way to put some of those ingredients to good use. Recipe below was inspired by this post.


PB2 Almond Protein Muffins
Makes 6 servings


  • 12 tablespoons PB2

  • 1/4 cup ground flax

  • 1 scoop plain protein powder

  • 1/4 cup almond meal

  • 2 tsp baking powder

  • cinnamon to taste

  • 1/2 cup 0% fat Greek yogurt

  • sweetener of choice to taste; I used Stevia

  • 1 vanilla bean, scraped

  • 2 medium bananas, mashed

The muffins turned out great and will be awesome for a quick post-workout snack that’s pretty high in protein. They’re just lightly sweet (but you could add more sweetener if you wish) and have a good nutritional profile.


Let me know if you try these!


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