Soft, chocolatey, protein-packed brownie muffin squares made with Greek yogurt, peanut butter, banana, honey, and oat flour.

Scale

1/2 cup Greek yogurt

1/3 cup peanut butter

1 ripe banana

1/4 cup honey

1 egg

1 teaspoon vanilla extract

1/4 cup cocoa powder

1 cup oat flour

1 teaspoon baking powder

Pinch of salt

Chocolate chips (optional)

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1. Preheat oven to 350°F and line baking pan.

2. Whisk Greek yogurt, peanut butter, banana, honey, egg, and vanilla.

3. Add cocoa, oat flour, baking powder, and salt.

4. Fold in chocolate chips.

5. Spread into pan.

6. Bake 20–25 min.

7. Cool and slice.

Store refrigerated for 6 days or freeze for 3 months.

Use very ripe banana for extra sweetness.