Lower-Carb Banana Protein Muffins
Description
These low-carb protein muffins are made with oats, bananas, peanut butter, and flax meal for a healthy and delicious grab-and-go breakfast or snack.
Ingredients
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1 1/2 cups rolled oats
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2 ripe bananas, mashed
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1/2 cup creamy natural peanut butter
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2 eggs
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1/4 cup flax seed meal
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1/4 cup almond flour
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1/4 cup plain non-fat Greek-style yogurt
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1/4 cup agave nectar
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2 tablespoons vanilla extract
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1 tablespoon powdered stevia baking blend
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1 tablespoon ground cinnamon
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1 teaspoon maple-flavored extract
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1 teaspoon baking powder
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1/2 teaspoon baking soda
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
2
Mix together oats, mashed bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
3
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 5 minutes before transferring to a wire rack to cool completely.