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Banana Protein Muffins

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
15 servings
Breakfast Snack
Banana Protein Muffins
Ingredients
  • 1 1/2 cups rolled oats
  • 2 ripe bananas, mashed
  • 1/2 cup creamy natural peanut butter
  • 2 eggs
  • 1/4 cup flax seed meal
  • 1/4 cup almond flour
  • 1/4 cup plain non-fat Greek-style yogurt
  • 1/4 cup agave nectar
  • 2 tablespoons vanilla extract
  • 1 tablespoon powdered stevia baking blend
  • 1 tablespoon ground cinnamon
  • 1 teaspoon maple-flavored extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
Instructions
1
Begin by preheating your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
Next, prepare the muffin cups by either coating them lightly with butter or lining them with individual aluminum foil liners.
3
Mix all the dry ingredients - including 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 large mixing bowl using an electric mixer until you achieve a smooth consistency.
4
Combine the wet and dry ingredients together, blending them seamlessly in your stand mixer or food processor until you have a uniform batter.
5
Fill each muffin cup approximately 3/4 of the way full with the prepared batter, leaving a small margin at the top.
6
Place the muffin cups in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of one of the muffins emerges clean.
7
Once baked, allow the muffins to cool in their pans for 5 minutes before transferring them to a wire rack to continue cooling completely.