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 TIME:
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
Directions:
-
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.
Nutrition Facts (per serving)
| 155 | Calories |
| 8g | Fat |
| 18g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 6% |
| Cholesterol 25mg | 8% |
| Sodium 87mg | 4% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 3g | 11% |
| Total Sugars 7g | |
| Protein 5g | 11% |
| Vitamin C 1mg | 2% |
| Calcium 41mg | 3% |
| Iron 1mg | 5% |
| Potassium 174mg | 4% |
