Soft, gooey, and packed with protein — these Greek Yogurt Peanut Butter Banana Oat Muffins are the perfect healthy breakfast or snack.

Scale

2 bananas (mashed)

½ cup peanut butter

⅓ cup Greek yogurt

¼ cup honey or maple syrup

1 egg

1 cup oat flour

½ teaspoon baking powder

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1. Preheat oven to 350°F (175°C) and line muffin pan.

2. Mash bananas until smooth.

3. Add peanut butter, Greek yogurt, honey, and egg. Mix well.

4. Add oat flour and baking powder; stir until just combined.

5. Scoop into muffin tins.

6. Bake for 18–20 minutes until golden and gooey on top.

Use ripe bananas for natural sweetness. Store leftovers in the fridge for up to 7 days or freeze for later.