Lower-Carb Banana Protein Muffins
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.
rolled oats
1 ½
cups
ripe bananas, mashed
2
creamy natural peanut butter
½
cup
eggs
2
large
flax seed meal
¼
cup
almond flour
¼
cup
plain non-fat Greek-style yogurt
¼
cup
agave nectar
¼
cup
vanilla extract
2
tablespoons
powdered stevia baking blend
1
tablespoon
ground cinnamon
1
tablespoon
maple-flavored extract (Optional)
1
teaspoon
baking powder
1
teaspoon
baking soda
½
teaspoon
 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.
