Step 1

Preheat the oven to 350℉. Mist the wells of a standard 12-cup muffin tin with cooking spray. If using a silicone muffin pan, it’s not necessary to mist with cooking spray.

Step 2

In a large bowl, combine the flour, protein powder, cinnamon, baking soda, and salt. Stir to combine.

Step 3

In a medium bowl, combine the peanut butter, yogurt, maple syrup, eggs, butter, oil and vanilla; mix well.

Step 4

Add the wet ingredient to the large bowl of dry ingredients and stir until just combined. Do no over mix. Fold in the chocolate chips, if using.

Step 5

Divide the batter among the 12 cups in the muffin tin. Muffin wells should be about 3/4 full. With the back of a spoon or rubber spatula, gently smooth the batter in each muffin cup. Sprinkle chopped peanuts and/or chocolate chips on top, if desired.

Step 6

Bake until the centers are just slightly firm to touch, about 13 to 16 minutes. NOTE: Keep in mind that muffins will continue to bake in the pan even after they are removed from the oven so you want to take them out before they are very firm and baked through at the tops. Let the muffins cool for 10 minutes in the muffin tin before transferring them to a wire rack to cool completely.

Step 7

Store in a covered container in the refrigerator for up to 1 week. Tip: To reheat a muffin, microwave it for 10- 15 seconds and enjoy it warm.