Ingredients55 m servings 102 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
- Mix oats, bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla extract, 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 in the center comes out clean, about 25 minutes. Cool muffins in the muffin cups for 5 minutes before transferring to a wire rack to cool completely.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 102 calories; 3.1 g fat; 15.8 g carbohydrates; 3.2 g protein; 25 mg cholesterol; 87 mg sodium. Full nutrition
ReviewsRead all reviews 3
My family liked these muffins but I did make a few minor changes. I used local honey instead of agave and omitted the stevia (It is unnecessary) I also reduced the vanilla to 1 teaspoon. I added...
I initially rated this 4 stars, but I had to change it to 3 because they don't keep well. They are delicious fresh out of the oven. But even though I stored them in an air tight container, th...