INGREDIENTScooking spray114g / ½ cup Greek yogurt64g / ¼ cup peanut butter32g / 3 tablespoons sugar42g / 2 tablespoons Agave syrup1 egg2 mashed bananas1 teaspoon vanilla extract125g / 1 ¼ cup almond flour1 teaspoon baking powder¼ teaspoon baking soda¼ teaspoon saltPREPARATIONPreheat 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.Recipe credit: Make Better Food / CC BYPhoto credit: Mink Mingle