Half Batch Protein Muffins [peanut butter chocolate chip]

  • Author: Jessica Penner, RD
  • Prep Time: 60 minutes
  • Cook Time: 18 minutes
  • Total Time: 78 minutes
  • Yield: 30 muffins


  • 1 cups quick or regular cooking oats
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/4  cup wheat bran
  • 1/4  cup wheat germ
  • 1/4  cup ground flax seeds
  • 2 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients 1:

  • 1 cups cottage cheese
  • 1 cans (drained and rinsed) chickpeas OR 3 cups cooked
  • 1/4 cup milk

Wet Ingredients 2:

  • 4 bananas (medium sized)
  • 4 eggs
  • 1 cup peanut butter


  • 1 cup chocolate chips


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl stir together the dry ingredients. Make a well in the centre and set aside.
  3. Add the Wet Ingredients 1 to a blender.  Start on low then turn up to high and blend until smooth. Pour into the dry ingredients bowl. Don’t mix.
  4. Add the Wet Ingredients 2 to the blender. Start on low then turn up to high and blend until smooth. Pour into the dry ingredients bowl.
  5. Using a spatula, gently fold the wet and dry ingredients together. Be careful not to over mix.
  6. Fold in the chocolate chips.
  7. Either line muffin tins with muffin liners or grease your muffin tins. This will take 3 muffin tins. You can also bake them in batches if you don’t have that many muffin tins!
  8. Place 1/3 cup of muffin batter into each muffin tin segment. I like to use this scoop to make the job easier and faster.
  9. Bake for 10 minutes. Rotate pans and bake for another 7-8 minutes. Muffins are done when a toothpick inserted into the centre comes out clean.
  10. Allow to cool for a few minutes in the tins and then transfer to cooling racks. When completed cooled you can transfer them to zip lock bags and freeze.


  • Serving Size: 1 muffin
  • Calories: 171
  • Sugar: 7.5
  • Fat: 7.5
  • Carbohydrates: 21.5
  • Fiber: 3
  • Protein: 7

Keywords: high protein muffins, big batch muffins

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