Quick and easy healthy breakfast or snack on the go!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
18
Yield:
18 mini muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.

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  • Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.

Editor's Note:

Be sure to use gluten-free oats if you are gluten-intolerant.

Nutrition Facts

189 calories; protein 3.9g 8% DV; carbohydrates 18.1g 6% DV; fat 12.3g 19% DV; cholesterol 10.9mg 4% DV; sodium 164.2mg 7% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2017
I didn't have agave so I subbed in honey. We also have almond sensitivities so I used peanut butter instead. Since I knew it would have a strong peanut butter flavor I skipped the cinnamon and added dark chocolate chips. It turned out exactly how I'd hoped! Thank you SO much for sharing this recipe! Read More
(2)

Most helpful critical review

Rating: 3 stars
01/18/2017
I really wanted to love this muffin I made it just like it was written. My BlendTec had no issue with the blending. However after I blended the oats I took them out and reloaded my ingredients in the correct sequence for my blender. I liked the texture of this muffin but the flavor was not there for me. I wish the amount of bananas was in cups instead of three bananas. My three were about 1 cup. Also I may add more agave or just plain sugar next time to increase the flavor. Read More
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/31/2016
Love that these are made with healthier alternatives to regular flour and sugar. Tossed the old fashioned oats in my Vitamix to make the flour and then added everything else as directed. I didn't have agave syrup so I used raw unfiltered honey. The batter was a little thick even for my Vitamix but it did the job just fine. A less powerful blender "might" have an issue with the thick batter. I filled the muffin liners about 3/4 full. I used the tiny muffin liners and it made 24 tiny muffins and I had enough batter left for 6 regular sized muffins. The tiny muffins were done in 10 minutes while it took 13 minutes to bake the regular size muffins. Not too much banana or nut flavor and they were not overly sweet. Just right! These little gems bake up so moist and delicious and the flavors mingle well. Read More
(2)
Rating: 5 stars
01/14/2015
I was a little short on bananas so just added a little extra applesauce but LOVED these muffins!! Great flavor with the almond butter and healthy for the kids!! Read More
(2)
Rating: 5 stars
05/11/2017
I didn't have agave so I subbed in honey. We also have almond sensitivities so I used peanut butter instead. Since I knew it would have a strong peanut butter flavor I skipped the cinnamon and added dark chocolate chips. It turned out exactly how I'd hoped! Thank you SO much for sharing this recipe! Read More
(2)
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Rating: 5 stars
06/05/2016
My church family loved these! Read More
Rating: 5 stars
06/09/2016
I loved these and so did my kids!! I only dubbed the almond butter for sunbutter (due to a nut allergy) and added a few mini chocolate chips to the tops. So so yummy! The best gluten free muffins. They were soft and moist and had a great flavor! Read More
Rating: 5 stars
05/08/2016
As another reviewer mentioned the dough is very thick and challenged both my blender and food processor! But they are tasty treats and worth some effort. I may use applesauce and bananas next time I make them. I used gluten free oatmeal and egg substitute Read More
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Rating: 4 stars
07/30/2016
I used the base of this recipe but changed half of the things and upgraded it they were really good the whole family liked them. I subsututed 1 cup gluten free flour and 3/4 cup coconut flour for the oats then used 2 eggs instead of 1 added 1/2 tsp vanilla cinnamon and fresh grated orange peel dash nutmeg then put in1/3 cup of blueberries as well as the Bannanas. I used honey instead of agave as well. Turned out fantastic. Next time might add walnuts:-) ( I mixed all dry ingredients together by hand and then the wet then hand stirred both together) Read More
Rating: 3 stars
01/17/2017
I really wanted to love this muffin I made it just like it was written. My BlendTec had no issue with the blending. However after I blended the oats I took them out and reloaded my ingredients in the correct sequence for my blender. I liked the texture of this muffin but the flavor was not there for me. I wish the amount of bananas was in cups instead of three bananas. My three were about 1 cup. Also I may add more agave or just plain sugar next time to increase the flavor. Read More