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:
Whole-Grain
Nut-Free
Refined Sugar Free
Great for Babies and Toddlers
Portable
School-Safe
Delicious
Fun to make with Kids
Chunky Banana Oat Muffins
Serves: 24 mini-muffins
Ingredients
3 very ripe bananas
¼ cup melted coconut oil
¼ cup pure maple syrup
¼ cup dairy or non-dairy milk
2 eggs
1 tsp vanilla extract
1½ cups whole-wheat pastry flour*
¾ cup whole oats
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
Instructions
Preheat oven to 350. Spray or line a mini muffin pan.
In a large bowl mash the bananas, leaving slightly chunky. Mix in coconut oil, maple syrup, milk, eggs and vanilla.
In a sperate bowl combine flour, oats, baking soda, cinnamon and salt.
Stir dry ingredients into wet.
Divide batter by the tablespoonful into prepared muffin pan.
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.
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