Name: Lower-Carb Banana Protein Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 15
Ingredients: Rolled oats - 1 ½ cups; Ripe bananas, mashed - 2; Creamy natural peanut butter - ½ cup; Eggs - 2; Flax seed meal - ¼ cup; Almond flour - ¼ cup; Plain non-fat Greek-style yogurt - ¼ cup; Agave nectar - ¼ cup; Vanilla extract - 2 tablespoons; Powdered stevia baking blend - 1 tablespoon; Ground cinnamon - 1 tablespoon; Maple-flavored extract (Optional) - 1 teaspoon; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lower-Carb Banana Protein Muffins

1. Rolled oats - 1 ½ cups

2. Ripe bananas, mashed - 2

3. Creamy natural peanut butter - ½ cup

4. Eggs - 2

5. Flax seed meal - ¼ cup

6. Almond flour - ¼ cup

7. Plain non-fat Greek-style yogurt - ¼ cup

8. Agave nectar - ¼ cup

9. Vanilla extract - 2 tablespoons

10. Powdered stevia baking blend - 1 tablespoon

11. Ground cinnamon - 1 tablespoon

12. Maple-flavored extract (Optional) - 1 teaspoon

13. Baking powder - 1 teaspoon

14. Baking soda - ½ teaspoon

How to cook deliciously - Lower-Carb Banana Protein Muffins

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.

2. Stage

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.

3. Stage

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.