Description
These delicious muffins make a great grab-and-go breakfast or snack. You can jazz them up by adding chocolate chips, nuts, chia seeds, etc!
Ingredients
- 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 15