Step 1

Preheat the oven to 350 F. Grease or line a 12 cup muffin pan. Set aside.

Step 2

In a blender or food processor, blend the peanut butter and bananas until creamy. Transfer the batter to a large mixing bowl. Add the eggs, vanilla, and honey to the peanut butter banana batter and gently whisk to combine.

Step 3

In a small bowl, whisk together the protein powder, baking powder, baking soda, and salt. Add to the wet ingredients and mix until the batter is smooth. Do not overmix.

Step 4

Using a large ice cream scoop or 1/3 cup, scoop the batter into the lined muffin cups filling about 2/3 to 3/4 full. Top with optional peanut butter (swirl with a knife) and/or banana slices.

Step 5

Place the muffin pan on the center rack in the oven for 15 to 20 minutes or until a toothpick inserted into the center shows a few moist crumbs. Allow the pan to cool on a wire rack for 5 minutes, then remove the muffins from the pan and place them directly on the cooling rack. Serve immediately, either warm or at room temperature.

Step 6

Store muffins in an airtight container in the fridge for up to 3 days.