Ingredients
Scale
- 2 ripe bananas (mashed)
- 1/2 cup Greek yogurt
- 1/3 cup peanut butter
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mash the ripe bananas until smooth.
- Add the Greek yogurt, peanut butter, honey, egg, and vanilla extract to the bananas. Mix well.
- In a separate bowl, whisk together the oat flour, cinnamon, and baking powder.
- Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
- Use ripe bananas for the best flavor.
- Store muffins in an airtight container for up to 3 days.
- You can substitute almond butter for peanut butter if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg