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Delicious, energy-packed muffins that are perfect for breakfast or any time of day! Gluten-free and made without refined flour or sugar!
My kids love these muffins.
And even though I call them healthy, they’d say they’re delicious (well, actually they’d mumble “yum mum;” my toddlers have a limited vocabulary!).
Either way, a wholesome snack/breakfast/dessert that tastes great is a win-win in my book! Plus, these muffins come together with basic ingredients you most likely have right now, like dry oats, ripe bananas, plain yogurt, and honey.
Oats as Flour?
These muffins are unique in that they don’t use any flour; the oats are actually ground up to become a sort-of oat flour that holds the muffins together and adds nutrition. Brilliant!
But don’t let the sound of “oat flour” scare you — you won’t have to grind your own flour from oats before adding it into the batter; rather, all ingredients can be thrown directly into a blender or food processor, so it requires no work at all and you only create one dirty bowl!
Seriously, could it get any easier?!
Oh yes, it can!
You can actually make these in advance and then freeze the baked muffins for a super easy breakfast treat or snack anytime! To do this, I love to use non-stick reusable silicone muffin liners, which allow me to easily pop out the muffins and freeze them. Silicone liners also come in some really fun shapes for holidays or themed parties!
Freezer-Friendly Muffins
To prepare muffins for the freezer, you’ll want to double the recipe and bake as suggested. (If using silicone liners, remove baked muffins from the liners.) Reserve as many muffins as you’ll eat within a few days, and place the remaining muffins on a baking sheet in the freezer for about an hour, until hard. Transfer the frozen muffins to a freezer bag or airtight container and store in the freezer up to two months.
To serve the muffins, remove as many as you need from the freezer and allow to thaw in the refrigerator or on the countertop. Alternatively, pop a muffin straight into the microwave and defrost it to room temperature (or slightly warm). Serve and enjoy!
Yield: 12 muffins
Delicious, energy-packed muffins that are perfect for breakfast or any time of day! Gluten-free and made without refined flour or sugar!
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 2 cups oats
- 2 ripe bananas (the riper, the better!)
- 2 eggs
- 1 cup plain yogurt, or homemade yogurt
- 2-3 tablespoons raw honey (more or less to taste)
- 1½ teaspoons cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- ? teaspoon salt
- ½ cup ground flaxseed (optional)
- Optional Mix-ins: up to ½ cup chocolate chips or cinnamon chips, chopped nuts, dried fruit, or frozen blueberries
Instructions
- Preheat the oven to 400 degrees. Line a 12-cup muffin tin with paper liners. Set aside.
- Add all ingredients (except mix-ins) to a blender or bowl of a food processor and blend on high until the batter is smooth and oats have broken down almost completely (about 3 minutes). Stir mix-ins into the batter by hand.
- Divide the batter between the 12 muffin liners, filling each no more than ¾ to the top. If desired, sprinkle with additional nuts or chocolate chips.
- Bake 15 minutes, until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool for 10 minutes before removing.
- Store muffins in an airtight container for 1 week or freeze up to 2 months.
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