Here’s a healthier version of a snack muffin with a few options to make it gluten-free, egg-free, or dairy free also. It is very easy to make, kid-tested recipe, with no mixer required. Enjoy it warm, fresh from the oven, freeze it as a quick snack. It is a quick and easy addition to school lunch.
A perfect alternative breakfast on-the-go for kids and adults.
- 2 very ripe bananas, mashed
- 1/2 cup almond milk (Option: regular milk)
- 1/2 cup yogurt
Options: Greek yogurt
or 1/4 cup yogurt and 1 egg – Omega 3 preferred
or 1/4 cup grated apple or unsweetened applesauce and 1 egg)
- 2 tablespoons fresh ginger, grated
- 1 tablespoons unsulphured molasses (it adds great colour and added minerals)
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup brown sugar (option: maple syrup to eliminate processed sugar)
- 1/2 teaspoon salt (option: sea salt or Himalayan pink salt for added minerals)
- 1 teaspoon cinnamon
- 6 – 8 dried chopped dates – Option: to add more sweetness if desired.
(Tip: coating the dates with the dry ingredients will ensure more even distribution of the dates)
Mix the wet ingredients together. Mix the dry ingredients together. Mix the dry to the mixed wet ingredients. Scoop onto silicon muffin cups using a regular ice cream scoop. Bake in 360 degree oven for 12 minutes or check with a cake tester.
Yields 18 muffins. Serve with sliced apples or pears.
- Use reusable silicon muffin cups for easy removal. The lack of additional oil in this recipe, may make using paper muffin liners difficult to remove.
- When checking for doneness using a cake tester, you might find bits of mashed banana on the cake tester. Make sure you test on another area.
To Make Oat Flour
Use a clean coffee grinder to mill small batches of oats into flour.