Chunky Banana Oat Muffins: One of my favorite weekend activities, especially on cold, wintery mornings, is baking with my girls. It’s a great way to connect and teach (and make messes!) If you have very little ones just let them play with ingredients for exposure – and with older ones you can explore real world skills, math, flavor combinations and more. Plus, it makes the house smell AMAZING!
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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