These delicious low-carb protein muffins make a great grab-and-go breakfast or snack. You can jazz them up by adding chocolate chips, nuts, chia seeds, etc.
Preparation Details
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 15
Ingredients
- 1 ½ cups rolled oats
- 2 ripe bananas, mashed
- ½ cup creamy natural peanut butter
- 2 large eggs
- ¼ cup flax seed meal
- ¼ cup almond flour
- ¼ cup plain non-fat Greek-style yogurt
- ¼ 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
- ½ teaspoon baking soda
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
- 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.
- 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.
