Mini Banana Oat Muffins

April 18, 2020

Now that school is back in session, it’s time to start thinking ahead about morning breakfast! Mornings tend to be a blur for most families so having a breakfast that’s made ahead of time is a must! These mini banana oat muffins are perfect on the go or packed in your kiddo’s lunch box! Make a batch on Sunday so breakfast is ready to go Monday morning! Just grab a mini muffin or two with a side of fruit and you are good to go! Check out the full recipe below!

Ingredients

2 ½ cups Oat Flour
1 ½ cups of Bakery On Main Organic Happy Rolled Oats
2 tsp baking powder
½ tsp salt
2/3 cup brown sugar
1/3 cup coconut oil (melted)
1 whole egg and 1 egg white
1 ½ cup mashed banana (ripened bananas)
¾ cup almond milk
2 tsp vanilla extract

Directions

Preheat oven to 375 F and line the muffin tins with liners.
Whisk together the oat flour, oats, baking powder and salt.
In separate bowl, whisk together the brown sugar and melted coconut oil. Beat in the egg and then the egg white, one at a time. Then stir in the mashed banana, almond milk, and vanilla extract. Add the dry ingredients into the bowl and fold until evenly mixed together.
Scoop in a tablespoon of the mixture into each mini muffin tin.
Bake in the oven for about 10 to 15 minutes. Cool in the pan for another 10 minutes and then transfer to a wire rack to finish cooling.
Enjoy!