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Easy Nut-Free Mini Banana Oat Muffins

nut-free mini banana oat muffins - featured image
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These nut-free mini banana oat muffins are moist, tender, and naturally sweetened, perfect for school snacks and quick breakfasts. Made with simple pantry staples, they are kid-friendly and allergy-safe.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 ½ cups (135g) old-fashioned rolled oats
  • ¾ cup (90g) all-purpose flour (can substitute gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (120g) plain Greek yogurt (can substitute dairy-free coconut yogurt)
  • 2 tablespoons honey or pure maple syrup (optional)
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 3 tablespoons vegetable oil or melted coconut oil
  • Optional add-ins: mini chocolate chips (dairy-free if needed), sunflower seeds or pumpkin seeds, dried fruit like raisins or chopped dates

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your mini muffin pan or line with paper liners.
  2. In a large bowl, combine dry ingredients: rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Whisk to distribute evenly.
  3. In another bowl, mash the ripe bananas until smooth but slightly chunky. Add Greek yogurt, honey or maple syrup, vanilla extract, egg, and vegetable or melted coconut oil. Whisk until well combined and creamy.
  4. Pour the wet ingredients into the dry mixture. Gently fold together with a spatula just until combined; do not overmix.
  5. Fold in any optional mix-ins like mini chocolate chips, dried fruit, or seeds if desired.
  6. Using a small ice cream scoop or spoon, fill each mini muffin cup about ¾ full.
  7. Bake for 12-15 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean. Start checking at 12 minutes to avoid overbaking.
  8. Remove from oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas with brown spots for natural sweetness and moisture. Do not overmix the batter to keep muffins tender. Check baking time starting at 12 minutes to prevent overbaking. Substitute ingredients as needed for gluten-free or dairy-free diets. Adding a quick broil for 1 minute at the end can create a slightly crisp top.

Nutrition

Keywords: banana oat muffins, nut-free muffins, mini muffins, school snacks, healthy snacks, kid-friendly, gluten-free option, dairy-free option

Find it online: https://fuzzyforker.com/easy-nut-free-mini-banana-oat-muffins-recipe-for-perfect-school-snacks/