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!
Servings: 0 muffins
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.