These muffins are moist and have a rich, nutty flavor. We recommend this recipe for anyone with Type 1 diabetes. Since they are made with agave, peanut butter, and almond flour, their glycemic index is much lower than most breakfast foods.
- cooking spray
- 114g / ½ cup Greek yogurt
- 64g / ¼ cup peanut butter
- 32g / 3 tablespoons sugar
- 42g / 2 tablespoons Agave syrup
- 1 egg
- 2 mashed bananas
- 1 teaspoon vanilla extract
- 125g / 1 ¼ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 375°F. Lightly grease a muffin tin with cooking spray.
- In a large bowl, beat yogurt, peanut butter, sugar, and Agave syrup with an electric hand mixer until well combined.
- Add egg and beat well with electric hand mixer.
- Add mashed banana and vanilla extract and beat until combined.
- Add almond flour, baking powder, baking soda, and salt to bowl. Beat on low speed until well combined.
- Using a ¼ cup measure, pour into muffin pan. Bake at 375°F until muffins are golden brown and a toothpick inserted into the center comes out clean, about 18 to 20 minutes. If you have an instant read thermometer, the interiors should reach 200°F.
- Remove from oven and let cool in pan for 5 minutes. Gently remove from pan and let cool completely on wire rack. Muffins will keep in an airtight container for 5 days.
- 4 fat
- 13 carbs
- 2 protein