Healthy Banana and Peanut Muffins (Only 53 kcal!)

1. Preheat & Prep: Preheat your oven to 160°C (fan-assisted) and line two standard muffin tins with 16 paper cases.
2. Mix Wet Ingredients: In a large bowl, thoroughly mash the banana. Whisk in the 3 eggs, yoghurt, water, and granulated sweetener until the mixture is light and frothy.
3. Fold in Dry Ingredients: Gently fold the oats, flour, baking powder, baking soda, and P2B powder into the wet mixture. Ensure everything is fully combined—be careful not to overmix!
4. Fill & Sprinkle: Spoon the mixture evenly into the 16 paper cases. Sprinkle a little cinnamon over the top of each muffin.
5. Bake: Bake for approximately 15 minutes until the muffins are golden and a skewer inserted into the center comes out clean.
6. Cool: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely. Enjoy!

💡 Batch Cooking & Storage Tips

1. Freezing: These muffins freeze perfectly! Once cooled, place them in a suitable freezer bag or container. Defrost them overnight and they’ll be ready to eat in the morning.
2. Storage: Keep the cooled muffins in an airtight container or cake tin for up to 3 days in the fridge or at room temperature.
3. Serving Suggestions: Enjoy them plain, or serve with a dollop of natural Greek yogurt and a few fresh berries for an extra healthy start!