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 teaspoon of vanilla extract. Mix all wet ingredients together.
Now slowly add the dry ingredients into the wet ingredients and mix delicately, just until all the ingredients are combined. Try not to overmix.
Next line your mini muffin pan with non bleached paper liners or grease it with butter. I used a small melon ball or ice cream scoop like this one, to make it easy to get the batter in. You can fill them three quarters of the way so they do not overspill.
Put them in the oven for 12-14 mins. Let cool and enjoy!
My husband actually loved these so much that I started making batches of regular sized muffins for him as well. The recipe is the same, quantity is 10-12 when making regular sized muffins and they take about 24-26 mins to cook.
The best thing about these mini muffins is you can freeze them! I leave a few out and freeze the rest so I always have them on hand for a snack. Just throw them in the toaster for a few mins in the morning or you can take one out the night before.
Enjoy this healthy treat without guilt, gluten or sugar!
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