These hearty Banana SunButter Oat Muffins are sweet and wholesome, and combine the delicious flavors of banana, oatmeal, and SunButter, with a hint of cinnamon. The recipe is egg free and dairy free as-is, and can easily be made Top 8 Free using gluten free flour and oats, and canola or corn oil. These are great to add to my 1 year old son’s breakfast, as they pack in fiber, protein, and potassium, hidden in an innocent looking muffin.
These Banana SunButter Oat Muffins are:
- Egg free
- Dairy Free
- Wheat/gluten free (substitute gluten free flour for all purpose in recipe)
- Peanut free
- Tree nut free
- Soy Free (if using soy free oil)
- Fish and Shellfish Free (but who wants that in their muffins anyway?)
Banana SunButter Oat Muffins
These hearty muffins combine the delicious flavors of banana, oatmeal, and SunButter, with a hint of cinnamon. The recipe is egg free and dairy free as-is, and can easily be made Top 8 Free using gluten free flour and oats, and canola or corn oil. Perfect for adding fiber, potassium, and protein to a toddler's breakfast or snack!
Ingredients
Dry Ingredients
- 1 + 1/4 cups flour (all purpose or gluten free)
- 3/4 cup old fashioned oats
- 1 Tbsp + 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 1/3 cup SunButter (or seed/nut butter spread of choice)
- 2 ripe bananas (mashed)
- 1 1/2 Tbsp water
- 1 1/2 Tbsp oil
- 1 tsp vanilla
- 2/3 cup dark brown sugar (packed)
- 1 + 1/4 cups milk
Instructions
- Preheat oven to 375F.
- Mix together all dry ingredients (except brown sugar, which is part of "wet ingredients") in a bowl.
- Mix all wet ingredients in separate bowl, adding milk last.
- Add dry ingredients to wet ingredients, and stir until combined. (Batter will be thin and may be lumpy. This is normal!)
- Spoon batter into 12-15 greased or oil-sprayed muffin tins (mine made 14 muffins).
- Bake at 375 degrees F for 15-18 minutes.
- Cool completely on cooling racks before storing in an airtight container.
I made these and they turned out pretty good. They taste like baked oatmeal muffins. I subbed apples and for the water, used coconut oil for the oil, and used almond milk. Delicious!