Naturally sweet, protein-rich, and toddler-friendly a perfect snack or breakfast option.
Ingredients
- 1 cup rolled oats
- 1 cup oat flour
- 2 medium ripe bananas, mashed
- 2 eggs
- ½ cup unsweetened Greek yogurt
- ¼ cup unsweetened almond butter (or other nut butter)
- ¼ cup chopped dates or prunes (soaked in warm water for 10 minutes and blended into a paste)
- ¼ cup fresh or frozen blueberries
- ¼ teaspoon cinnamon (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with avocado oil.
- In a large bowl, mash the bananas until smooth.
- Add the eggs, Greek yogurt, almond butter, vanilla extract, and date/prune paste. Mix until well combined.
- In a separate bowl, mix together the oat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Storage
These muffins also freeze well for up to 3 months.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
