Lower-Carb Banana Protein Muffins

These delicious muffins make a great grab-and-go breakfast or snack. You can jazz them up by adding chocolate chips, nuts, chia seeds, etc!

Step: 1

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

Step: 2

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.

Step: 3

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.

Per Serving: 155 calories; protein 5.4g; carbohydrates 17.8g; fat 7.6g; cholesterol 24.8mg; sodium 87.2mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.