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© 2019 Danielle Krupa

Chunky Banana Oat Muffins


Here I’ve made some Chunky Banana Oat Muffins that are loaded with flavor and goodness, but don’t have an ounce of refined flour or sugar. They’re little and portable, great for breakfast or as a snack, and perfect in lunch boxes. Enjoy!

These Muffins Are:

  1. Whole-Grain

  2. Nut-Free

  3. Refined Sugar Free

  4. Great for Babies and Toddlers

  5. Portable

  6. School-Safe

  7. Delicious

  8. Fun to make with Kids

Print

Chunky Banana Oat Muffins

Serves: 24 mini-muffins

Ingredients

  1. 3 very ripe bananas

  2. ¼ cup melted coconut oil

  3. ¼ cup pure maple syrup

  4. ¼ cup dairy or non-dairy milk

  5. 2 eggs

  6. 1 tsp vanilla extract

  7. 1½ cups whole-wheat pastry flour*

  8. ¾ cup whole oats

  9. 1 tsp baking soda

  10. 1 tsp cinnamon

  11. ½ tsp salt

Instructions

  1. Preheat oven to 350. Spray or line a mini muffin pan.

  2. In a large bowl mash the bananas, leaving slightly chunky. Mix in coconut oil, maple syrup, milk, eggs and vanilla.

  3. In a sperate bowl combine flour, oats, baking soda, cinnamon and salt.

  4. Stir dry ingredients into wet.

  5. Divide batter by the tablespoonful into prepared muffin pan.

  6. Place in oven for 20-22 minutes or until golden and toothpick comes out clean. Cool on a wire rack and enjoy!

Notes

* You could easily make this recipe gluten-free by swapping out the whole-wheat flour for a gluten-free all purpose mix such as Bob's Red Mill.

3.3.3070

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