Mini Oat Muffins

These mini muffins are packed with protein, fiber, omega 3 fatty acids and even zinc! Organic oat flour is unrefined and made of one ingredient..…OATS – really that’s it, just oats that have been ground into flour.



I originally found this recipe through FoodBabe while searching for snack options for my daughter that were not packaged, processed or loaded with sugar. Unfortunately, most of the snacks I grew up with as a child are filled with refined sugar, toxic oils and other questionable ingredients. Have you looked at all the ingredients in Cheerios (Corn Starch, Sugar, Tripotassium Phosphate), Cheese-It’s (Soybean and Palm Oil with TBHQ for Freshness) or Animal Crackers (Sugar, High Fructose Corn Syrup, Natural Flavor) lately? I personally avoid eating anything with questionable ingredients, even if it’s just the small legal amount allowed and I absolutely do not want to give that to my daughter. It was a relief when I found this recipe. Plus, it is a huge bonus that these muffins are filled with fruit and veggies!

This recipe is super simple to put together. First, preheat the oven to 350 degrees and grab two large bowls. One bowl will be for the dry ingredients and one for the wet. Start with the dry ingredients, measure one and a half cups of oat flour, a tablespoon of cinnamon and a teaspoon of baking soda, a quarter teaspoon of baking powder and half a teaspoon of Himalayan pink salt or sea salt. Stir until all the dry ingredients are mixed together.


In your second bowl add in the wet ingredients. Start with the banana and mash it in the bowl. Then add in two eggs, a cup of grated zucchini, half a cup of applesauce (I make my own with 1 apple, steamed & water - mix in a food processor but you can use store bought), a third cup of butter and half a teasp