After giving up wheat and refined sugars, I’ve been looking for a good muffin recipe to satisfy my occasional desire for a baked treat. I’ve also been looking for a muffin recipe that was toddler approved and nut-free if I wanted to send them in a school lunch.
I’ve spent the past few months searching for recipes, waiting for my bananas to be ripe enough, and testing out the final product with my 1, 3 and 4-year-old taste testers. Worth noting, the two youngest don’t like muffins, so I also spent a lot of time cleaning up muffin bits from my floor.
As I was doing the dishes this morning I noticed that I had two bananas that were just perfect for baking. I looked over my muffin recipes and decided to make a modification to one I enjoyed, which called for nut butter, so I used coconut oil instead to make it nut-free and school friendly. Once they were done, I was surprised at how tasty they were. The banana flavour was much more prominent when it wasn’t fighting for top billing with the nut butter. I absolutely LOVE banana bread, so this wasn’t too far off in flavour.
Oh, and did I mention that this recipe is super EASY?! Just dump everything into a blender and blitz it up. Done.
Here’s the recipe I used today, but feel free to modify it to use what you have on hand. I generally use it as a guide and switch up the oil, flour or sweetener. I found this combination to be quite good and this is now my go-to mini muffin recipe.
Banana Mini Muffins (approx. 24 mini muffins)
1/4 cup coconut oil, melted (or nut butter of choice)
2 Tbsp honey (or agave, maple syrup)
1/2 cup rolled oats
1/4 cup buckwheat flour (or almond flour)
2 Tbsp coconut flour (I added this in today for the first time, you could omit it completely)
2 Tbsp ground flax seed
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp cinnamon
Optional: chocolate chips or walnuts (add after blending)
Pre-heat oven to 375 degrees. Spray mini muffin tin with cooking spray.
Add rolled oats to your blender and pulse a few times, then add remaining ingredients. Blend until mixed. Add in optional chocolate chips or nuts and mix with a spoon. Pour into muffin tins, about 3/4 full.
Bake for approx. 9-10 minutes. Keep in an air-tight container, or freeze to enjoy later.