Ingredients
15 servings
- •1 ½ cups rolled oats
- •2 ripe bananas, mashed
- •½ cup creamy natural peanut butter
- •2 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
Instructions
- 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.
Nutritional Facts
Per 15 servings
- Calories: 155
- Carbohydrate: 18g
- Fat: 8g
- Fiber: 3g
- Protein: 5g
- Sugar: 7g