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No-Bake Peanut Butter Protein Cups

No-Bake Peanut Butter Protein Cups

Craving a delicious and healthy way to satisfy your sweet tooth without the baking hassle? These No-Bake Peanut Butter Protein Cups are your answer, offering a satisfying blend of protein and flavor that’s incredibly easy to make. Perfect for a quick breakfast, post-workout snack, or even a healthier dessert, these cups are a game-changer for busy individuals seeking wholesome indulgence.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter natural, unsweetened is recommended
  • 1/2 cup protein powder vanilla or unflavored protein powder works well
  • 1/4 cup gluten-free rolled oats or quick oats if preferred
  • 1/4 cup unsweetened almond milk or any milk of your choice
  • 2 tablespoons honey or maple syrup adjust to your sweetness preference
  • 1 teaspoon vanilla extract
  • pinch salt optional, if your peanut butter is unsalted
  • 1/2 cup dark chocolate chips for topping, optional

Equipment

  • 12-cup muffin tin
  • Paper or silicone liners
  • Medium-sized mixing bowl
  • Whisk
  • Spoon or Small Cookie Scoop

Method
 

  1. Line a standard 12-cup muffin tin with paper or silicone liners. This will make removing the finished cups much easier. If you don't have liners, you can lightly grease the muffin tin with a bit of coconut oil or cooking spray.
  2. In a medium-sized mixing bowl, add the creamy peanut butter, unsweetened almond milk, honey or maple syrup, and vanilla extract.
    1 cup creamy peanut butter, 1/4 cup unsweetened almond milk, 2 tablespoons honey or maple syrup, 1 teaspoon vanilla extract
  3. Whisk these wet ingredients together until they are thoroughly combined and smooth. Ensure there are no lumps of peanut butter.
  4. Add the protein powder, gluten-free rolled oats, and a pinch of salt (if using) to the wet mixture.
    1/2 cup protein powder, 1/4 cup gluten-free rolled oats, pinch salt
  5. Gently fold and stir the dry ingredients into the wet mixture. Continue mixing until everything is well incorporated and you have a thick, cohesive dough. It might seem a little dry at first, but keep stirring.
  6. Divide the mixture evenly among the prepared muffin cups. You should aim for about 1-2 tablespoons per cup, depending on how large you want them. Use a spoon or a small cookie scoop to portion.
  7. If you're using dark chocolate chips, sprinkle them evenly over the top of each peanut butter cup. You can gently press them in slightly with your finger if you like.
    1/2 cup dark chocolate chips
  8. Place the muffin tin in the refrigerator for at least 30 minutes, or in the freezer for about 15-20 minutes, until the cups are firm and have set. This is crucial for them to hold their shape.
  9. Once firm, remove the No-Bake Peanut Butter Protein Cups from the muffin tin. They are best enjoyed chilled!

Notes

Store in an airtight container in the refrigerator for up to 1 week. Can also be frozen for up to 2 months.