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

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.