Made a batch Sunday. Gone by Wednesday. Making them again this weekend (watch video below).

These peanut butter muffins are soft, loaded with choc chips AND your gut loves them.

✅ gut-friendly protein ✅ one bowl, 15 minutes of actual work ✅ Makes 12 so you’re set for the week

Ingredients

¾ cup plain flour (or gluten-free flour blend) (approx. 100 g)

½ cup Gut + Protein Vanilla Protein Powder

½ tsp ground cinnamon

½ tsp baking soda

½ tsp sea salt

½ cup natural peanut butter (runny, no added sugar)

1 cup Greek yoghurt (full-fat or reduced-fat both work)

¼ cup pure maple syrup

2 large eggs

2 tbsp melted butter (or swap for olive oil if preferred)

2 tbsp extra virgin olive oil

1 tsp vanilla extract

½ cup dark chocolate chips (optional but highly recommended)

Optional topping: Crushed peanuts or extra chocolate chips

Method

1. Prep your oven & tray Preheat oven to 180°C (fan-forced 160°C). Lightly grease or line a 12-hole muffin tray.
2. Mix the dry ingredients In a large bowl, whisk together the flour, Gut + Protein, cinnamon, baking soda and salt.
3. Combine the wet ingredients In a separate bowl, add peanut butter, yoghurt, maple syrup, eggs, melted butter, olive oil and vanilla. Whisk until smooth and creamy.
4. Bring it together Pour the wet mixture into the dry ingredients. Gently fold until just combined. Don’t overmix (this keeps them soft). Fold through chocolate chips if using.
5. Fill & top Spoon the batter evenly into the muffin tray (about ¾ full). Top with crushed peanuts or extra choc chips if you like a bit of texture.
6. Bake Bake for 14-16 minutes, or until lightly golden and just set in the centre. They should feel soft but spring back slightly when touched.
7. Cool (important step) Allow muffins to sit in the tray for 10 minutes, then transfer to a wire rack to cool.

Enjoy!