Mini Banana Oatmeal Muffins
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Making Thyme for Health · by Sarah Rotavera

Mini Banana Oatmeal Muffins

NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 5%
CARBS 11G55% OF CAL
1G FIBER3G OTHER7G TOTAL SUGAR
FAT 3G38% OF CAL
3G SAT0G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Mini muffins made with oats, banana, and peanut butter, naturally sweetened with maple syrup. A portable, slightly sweet breakfast or lunchbox treat.

mainamericanbaked goodeggsdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1 medium to large ripe banana
  • 1 whole egg (preferably pasture raised)
  • ¼ cup non-dairy milk
  • ¼ cup pure maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • ¼ cup natural creamy peanut butter (ingredients should be just roasted peanuts; see notes for substitutions )
  • 1 cup rolled oats (be sure to use certified GF oats for allergies; see notes for tips to make these without a blender)
  • ½ teaspoon ground cinnamon (optional)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt (I prefer ½ teaspoon for a saltier flavor; omit if using salted peanut butter)
  • ¼ cup mini chocolate chips (Enjoy Life makes my favorite dairy-free chocolate chips)
PREP
10M
SODIUM
42MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.