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Mini Peanut Butter Cup Muffins

Mini Peanut Butter Cup Muffins – easy to make, super moist mini treats to take with you where ever you go. They are great for breakfast or snack time! 

Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
resting time 5 minutes
Total Time 35 minutes
Servings 25 mini muffins
Calories 70 kcal


  • 40g Bob's Red Mill coconut flour*
  • 50g Bob's Red Mill almond flour
  • 30g quinoa flour*
  • a pinch of salt
  • 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 30g Women's best vanilla protein
  • 70g peanut butter or nut butter of choice
  • 150g banana
  • 100ml liquid egg whites
  • 60ml almond vanilla milk
  • 6 My protein vanilla flavor drops
  • 2 whole eggs
  • 25g mini dark chocolate chips


  1. Heat up the oven to 170 degrees. 

  2. Put peanut butter, whey protein, milk, flavor drops, egg whites, eggs, and banana in the blender and blend until smooth. 

  3. In a bowl, place the flours, chocolate chips,  baking powder, baking soda and a pinch of salt. Combine it all together and then pour the liquid ingredients (the mix in the blender) into the bowl. Mix everything with a spoon and let the batter sit for 5 minutes in the fridge.

  4. Spray the mini muffin tins with some oil in spray and fill each shape with the batter up to 3/4. Bake the muffins for 15-20 minutes (check if they are done with a toothpick).

  5. Once the muffins are baked, let them cool on to the cooling rack and then repeat the process with the rest of the batter.