Introduction
Raise your hand if you love peanut butter. 🙋♀️ Honestly, I can’t think of a single food that’s more comforting than peanut butter—it’s rich, nutty, creamy, and has that perfect balance of salty-sweet flavor. So when I tell you I found a way to turn that love into a high-protein baked good you can enjoy for breakfast or as a snack, you know it’s about to become your new obsession.
Enter: Peanut Butter Protein Loaf.
This loaf is everything you want in a baked treat—moist, fluffy, nutty, and slightly sweet—but with the bonus of being packed with protein. It’s the perfect balance of indulgence and nutrition, which makes it ideal for busy mornings, a mid-afternoon pick-me-up, or even as a post-gym recovery snack.
I first made this Peanut Butter Protein Loaf when I was trying to find healthier alternatives to my coffee shop muffin habit. Don’t get me wrong, I love a good muffin, but I wanted something with more staying power—something that wouldn’t leave me hungry an hour later. This loaf delivered. The combination of peanut butter, protein powder, and wholesome ingredients means you get steady energy and satisfying flavor in every bite.
Let’s get into the recipe so you can experience it for yourself!
Ingredients
Here’s what you’ll need to whip up your own Peanut Butter Protein Loaf:
- 1 cup creamy peanut butter (unsweetened works best, but sweetened is fine too)
- 3 large eggs
- 1/2 cup Greek yogurt (plain, adds protein and moisture)
- 1/3 cup maple syrup or honey (natural sweetness)
- 1 tsp vanilla extract
- 1 scoop vanilla or unflavored protein powder (whey, casein, or plant-based)
- 1/2 cup oat flour (or finely ground rolled oats)
- 1 tsp baking powder
- Pinch of salt
- Optional: 2–3 tbsp mini chocolate chips or chopped peanuts for topping
Substitution Ideas
- Vegan version: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and swap Greek yogurt for coconut yogurt.
- Nut-free: Swap peanut butter with sunflower seed butter or tahini.
- Gluten-free: Stick with oat flour or use almond flour (texture will be slightly denser).
- Sugar-free: Replace maple syrup with monk fruit syrup or stevia drops.
Step-by-Step Instructions
Baking this Peanut Butter Protein Loaf couldn’t be simpler. Here’s exactly how to do it:
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with cooking spray or line it with parchment paper.
👉 Pro tip: Parchment paper makes removing the loaf super easy and keeps cleanup stress-free.
Step 2: Mix the wet ingredients
In a large mixing bowl, whisk together peanut butter, eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth and creamy.
Step 3: Add the dry ingredients
Stir in the protein powder, oat flour, baking powder, and salt. Mix until just combined—don’t overmix, or your loaf may turn out dense.
👉 Pro tip: If your batter feels too thick, add a splash of almond milk to loosen it up.
Step 4: Pour and top
Pour the batter into your prepared loaf pan. Smooth out the top with a spatula and, if you’re feeling extra fancy, sprinkle mini chocolate chips or chopped peanuts on top.
Step 5: Bake
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
Step 6: Cool and enjoy
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy!
Extra Tips
- Serving Suggestions: Pair with coffee or tea for breakfast, slather with extra peanut butter for a protein-packed snack, or enjoy warm with a drizzle of honey.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Just thaw overnight or microwave for 20–30 seconds before eating.
- Variations:
- Add mashed banana for a banana-peanut butter twist.
- Swirl in a little jam before baking for a PB&J-inspired loaf.
- Use chocolate protein powder for an extra chocolaty version.
Nutritional Information (per slice, approx.)
(based on the East Coast Kitchen recipe)
- Calories: 220
- Protein: 14g
- Carbs: 18g
- Fat: 10g
- Fiber: 3g
FAQ Section
How long does it take to make Peanut Butter Protein Loaf?
From start to finish, about 45 minutes, with only 10 minutes of hands-on time.
Can I substitute the protein powder?
Yes! If you don’t want to use protein powder, replace it with an equal amount of oat flour. The loaf won’t be as high in protein but will still taste delicious.
Can I freeze it?
Absolutely! Slice the loaf, wrap individual pieces, and store in the freezer for quick grab-and-go snacks.
Is it sweet enough for dessert?
Definitely! Thanks to the maple syrup and peanut butter, it has just the right amount of sweetness to enjoy as a healthier dessert.
Conclusion
There you have it—Peanut Butter Protein Loaf, the perfect blend of nutty flavor, fluffy texture, and muscle-fueling protein. Whether you’re enjoying it for breakfast, packing it as a snack, or slicing it up after a workout, this loaf is going to become a repeat recipe in your kitchen.
It’s quick, easy, and endlessly customizable—plus, who doesn’t want an excuse to eat peanut butter in bread form?
So, grab your mixing bowl, bake up a batch, and let me know how it turns out! Drop a comment below with your favorite variations, or tag me if you share it on social media. I can’t wait to see your creations!