MINI BANANA OAT MUFFINS

These easy, gluten-free, dairy-free mini banana oat muffins are perfect for a quick snack or breakfast! Made with whole oats, ripe bananas, and a dash of cinnamon, they’re naturally sweet and nutritious. Add some chocolate chips for an extra treat, with an optional protein boost. If I'm being honest, I often exchange ingredients based on what I have on hand—sometimes adding a little peanut butter or subbing in something different for a fun twist!

Ingredients:

• 2 ripe bananas, mashed

• 2 cups gluten-free rolled oats

• 2 large eggs (or flax eggs for vegan option: 2 tbsp ground flaxseed + 5 tbsp water)

• 1/4 cup dairy-free milk (almond, oat, or coconut milk)

• 1/4 cup coconut oil or dairy-free butter, melted

• 1/4 cup maple syrup or honey

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 1/2 cup dairy-free chocolate chips

• Optional: 1-2 scoops of protein powder (vanilla or unflavored)

• Optional: 2 tbsp peanut butter or any other nut/seed butter for added richness and flavor

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.

2. Prepare Wet Ingredients: In a large bowl, mash the bananas until smooth. Add the eggs (or flax eggs), dairy-free milk, melted coconut oil, maple syrup, and vanilla extract. Whisk until everything is well combined.

3. Mix Dry Ingredients: In another bowl, combine the rolled oats, baking powder, baking soda, cinnamon, and salt. If you're adding protein powder, mix it in with the dry ingredients.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until the oats are well coated and everything is mixed. The batter will be thick and chunky.

5. Fold in Chocolate Chips: Gently fold in the dairy-free chocolate chips and any optional ingredients like peanut butter if using.

6. Spoon into Muffin Tin: Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.

7. Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops are slightly golden.

8. Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely

Feel free to get creative with your ingredients! These wholesome, mini muffins are perfect for on-the-go snacks, packed with fiber and flavor!