- 1 1/2 cups rolled oats
- 2 ripe bananas, mashed
- 1/2 cup creamy natural peanut butter
- 2 eggs
- 1/4 cup flax seed meal
- 1/4 cup almond flour
- 1/4 cup plain non-fat Greek-style yogurt
- 1/4 cup agave nectar
- 2 tablespoons vanilla extract
- 1 tablespoon powdered stevia baking blend
- 1 tablespoon ground cinnamon
- 1 teaspoon maple-flavored extract (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
- Mix oats, bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla extract, 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.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool muffins in the muffin cups for 5 minutes before transferring to a wire rack to cool completely.
04/17/2018
recipepes.com
Lower-Carb Banana Protein Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
