Six-Pack Peanut Butter Protein Muffins Recipe

Diet & Nutrition Inspiring People
Dairy Free Gluten Free Muffins Sugar Free
TIME:40 mins, SERVES:7

Chock full of six eggs (or flax or chia eggs for vegans or plant-based individuals), nuts, and protein powder - these muffins are not for the faint of heart! These Six-Pack Peanut Butter Protein Muffins are a savory snack that is perfect after pumping iron at the gym - full of muscle building protein and heart healthy fats. One is hearty enough to serve as a meal, as it will easily crush your post workout hunger.

For more recipes and articles on life from Marci, check out her website at Steward Chicks.


6 eggs (or chia or flax eggs)

2 scoop Nuzest Smooth Vanilla Clean Lean Protein

1/2 cup peanut butter flour (such as Anthony's Goods)

1/2 cup almond butter

1/2 cup peanut butter

1/4 cup cashew butter

1 tablespoon alcohol free vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Heaping 1/2 teaspoon cinnamon

Pinch of salt


1. Preheat the oven to 350 degrees.

2. Process all ingredients in a food processor until smooth. The batter will be sticky.

3. Spoon the batter into a silicone muffin tray.

4. Bake for 25 minutes.

5. Let cool at least 5 minutes and transfer to a cooling rack.

6. Store in an airtight container in the refrigerator for up to 3 days. They are delicious reheated and with a smackeral of honey.

Shop all Back to Recipes