Ingredients

• 1.5 cups rolled oats
• 2 ripes bananas , mashed
• 0.5 cups creamy natural peanut butter
• 2 large eggs
• 0.25 cups flax seed meal
• 0.25 cups almond flour
• 0.25 cups plain non-fat Greek-style yogurt
• 0.25 cups 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
• 0.5 teaspoons baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
2. 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.
3. 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.

Nutrition per serving