These sugar free oat flour banana mini muffins are sure to be a hit with your kiddos! Packed with oats and bananas, they are a great healthy alternative to those sugary mini muffins that you buy in the “Little Debbie” aisle at your local store. They are great to grab and go on those busy mornings trying to rush out the door. Who doesn’t love something simple and healthy that you won’t feel bad about giving to your kids?
I don’t know about you, but sometimes it is a struggle to find healthy and convenient things that my girls will eat. I do not like to stock my pantry with unhealthy snacks, unfortunately for me, this sometimes means my pantry is pretty bare. So when I find something that my girls gobble up, I take note! And these muffins are one of them.
These muffins do not contain any oils, dairy, or eggs. They can be made with gluten free oats, then they would be gluten free also. I love that these only have a few simple ingredients that I can feel good about my girls eating.
I like to bake. And last year when the pandemic hit, it was the perfect time to bake till my heart was content. But that also meant, that I was feeding my family alot of unhealthy treats and snacks. They were homemade and so delicious, but I did not like that my jeans were getting tight.
So I had to cut back on the not so healthy baking and decided to try and find some healthier options. I put up my all purpose flour and sugar. And instead I starting using healthier flours like almond flour and coconut flour. I also replaced my sugar with sweeteners like Truvia or Trim Healthy Mama’s gentle sweet.
I did this for a while, until I stumbled on some recipes that used “oat flour”, and I was intrigued. After trying some out, I was hooked. It was so simple and incredibly cheap to make. I still use almond and coconut flour, but they can get expensive. All I need for oat flour is a blender and some old fashioned oats, and that was great for me because I always have oats.
- Oats to make oat flour
- Milk of your choosing, I use unsweetened almond milk
- 3 ripe bananas
- Truvia or sweetener of choice
- Baking powder
- Cinnamon (optional)
- Sugar free chocolate chips
- Pecan pieces
How to make Sugar Free Oat Flour Banana Mini Muffins
First step is making the oat flour. You just dump oats in a blender and process until it is a fine texture. For this recipe you will need 2 cups of oat flour. Therefore, you will need a little bit more than 2 cups of oats since they will be blended down into a finer texture. You should be able to use 1 1/4 cup of oats to get 1 cup of oat flour. So you will need 2 1/2 cups of oats, for the 2 cups of oat flour the recipe calls for. I use my Ninja blender to blend the oats. After you have your 2 cups of oat flour, set it aside.
Go ahead and preheat your oven to 350 degrees. You will also need to grease your mini muffin tin or line them with liners.
Next, in a medium sized mixing bowl, add 3 banana’s and mash them up. I use a small mashing tool to do this, but a fork works just fine.
After your banana’s are mashed, add the sweetener, vanilla, cinnamon (if using), and milk. Mix until combined. I usually use a rubber spatula to mix mine.
In a separate mixing bowl, you will combine the oat flour, baking powder, pinch of salt, sugar free chocolate chips and pecan pieces. Stir to combine.
Add the dry ingredients to the wet ingredients and stir just till combined. You do not want to over mix these, because they can tend to get gummy. Let the mixture stand on the counter for about 5 minutes so the oat flour can soak up the mixture.
Using a small cookie scoop or a tablespoon, scoop a heaping tablespoon into each muffin spot. You can fill these up to the top because they will not rise much.
Place in the oven and bake for 15-20 minutes depending on your oven. You want them to have a golden brown color.
Allow them to cool just a bit before eating! Because this makes 36 muffins, these will probably have to be baked in 2 batches unless you have 2 mini muffin pans. Store these in a container with an airtight lid in the fridge for 3-5 days. They can be frozen, but I am not sure for how long. They never last longer than the 5 days in my house.
- Make sure you use fairly ripe bananas. The more ripe, the sweeter they are.
- If using a different sweetener than Truvia, make sure you use the conversion chart.
- I have also made these into regular sized muffins, you just need to adjust your baking time. I would start out at 25 minutes and go from there.
- Feel free to swap out the chocolate chips and pecans for whatever you like. I have made the regular sized muffins using blueberries and they were great!
- 3 ripe bananas
- 3/4 cup almond milk
- 1/4 cup truvia or sweetener
- 2 tsp vanilla
- 2 tsp cinnamon (optional)
- 2 cups oat flour
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup sugar free chocolate chips
- 1/4 cup pecan pieces
- Preheat oven to 350 degrees
- Grease mini muffin tray, or line with liners
- Peel and mash bananas in a medium sized mixing bowl
- To the mashed bananas, add the sweetener, vanilla, cinnamon and milk and mix till combined
- In a separate medium sized mixing bowl, combine oat flour, baking powder, salt, sugar free chocolate chips and pecan pieces
- Add the dry ingredients to the wet ingredients and mix until everything is wet and just combined
- Allow to sit on the counter for 5 minutes, so the oats can soak up the mixture
- Using a tablespoon or small cookie scoop, scoop one heaping tablespoon into the muffin tin (they will not rise much, so it is ok to go just to the top)
- Bake for 15 minutes, or until it looks like the sides of the muffins are a golden brown
- Allow to cool
- Store these in an airtight container on the counter for a day. After that move to the fridge for 3-5 days
- They can be frozen for 3 months. To thaw, just take out what you need and thaw in the fridge
- You can use more chocolate chips in place of pecans, if you prefer
- You can take the cinnamon down to 1 tsp, if you want to add it but don't want a huge cinnamon flavor
- Use the conversion chart if using a sweetener that is not Truvia
- Sub in cashew, coconut, or even regular milk if you do not want to use almond milk