Lower-Carb Banana Protein Muffins

These low-carb protein muffins are made with oats, bananas, peanut butter, and flax meal for a healthy and delicious grab-and-go breakfast or snack.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 155 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking powder
• 2 tablespoons vanilla extract
• 1 tablespoon ground cinnamon
• 2 ripe bananas, mashed
• 1 teaspoon maple-flavored extract
• 1 tablespoon powdered stevia baking blend
• 0.5 teaspoon baking soda
• 1.5 cups rolled oats
• 0.25 cup flax seed meal
• 0.25 cup almond flour
• 0.25 cup agave nectar
• 0.5 cup creamy natural peanut butter
• 0.25 cup plain non-fat Greek-style yogurt

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.

Step 2

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.

Step 3

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.