Banana Oat Mini Muffins

Banana Oat Mini Muffins are an easy snack made entirely in the food processor! Made with oat flour, almond butter & yogurt and sweetened with ripe banana and honey for wholesome munching any time. 

Disclosure:  I have an ongoing partnership with Stonyfield Organic as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Snacks are a very hot topic around here lately, especially now that we have officially entered a new and exciting {can you hear the sarcasm?} phase of resistant toddler eating habits.

Since my child has become very vocal about what he "yikes" and doesn't "yike" to eat, I find myself relying more on snacks to fill him up or round out the few bites of a meal that he actually eats. This means that the snacks themselves have to pass my Mom Quality Standards because they're making up 75% of his diet. {I'm sorry, goldfish, you're a hard fail.}

I always love when I discover a brand that has a variety of products that I feel comfortable serving up as a snack. {And maybe one day when I have more than 30 seconds to crank out 30 days worth of work, I will write the ultimate post about my favorite finds!} This month Stonyfield and Woodstock Foods teamed up to send some of their products to the Clean Plate Club members to play with in the kitchen. This was a major win-win for me because it turns out that Woodstock Foods has some great snack options for my kiddo, such as organic nut butters and snack mixes. {Bonus: They're snacks I can -- and will -- enjoy, too!} Of course, Stonyfield Plain Grassfed yogurt is already a staple in our fridge since I use it in in a million different ways and Cole enjoys it with some cinnamon and a drizzle of honey.

I wish I could tell you that I have found the secret to feeding nutritious things to children who are going through a picky stage, but I'd be selling you snake oil. For us, food is day by day hurdle with ever-changing obstacles. From one moment to the next, emotions about a particular type of food can run from sheer excitement to utter disgust. {Ugh. Pass me the wine and tell me this will end.}

One thing that I have found, however, is that kids tend to like the novelty of mini bites made to fit perfectly in their little hands.

With that in mind, I created these bite-sized Banana Oat Muffins that are made entirely in the food processor or blender!

Because nothing makes my kid happier than the thought of "cake"{though, ironically, I've actually never given him any}, and few things make me more gleeful than not having a sinkful of dishes.

These little muffins are completely wholesome, made with oat flour {which I made myself by grinding gluten free oats in the food processor}, cinnamon, almond butter and yogurt. They're lightly sweetened with ripe banana and a bit of honey, and they bake up in under 20 minutes to give you an easy, portable snack that you can enjoy at home or on-the-go.

Confession: I've currently eaten more of these than he has. But still.

Make a quick batch of these Banana Oat Muffins and have them on hand for daily snacking -- no one has to know who they're really for!

Banana Oat Mini Muffins

The Kitchen Prep

Banana Oat Mini Muffins are an easy snack made entirely in the food processor! Made with oat flour, almond butter & yogurt and sweetened with ripe banana and honey for wholesome munching any time. 

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Prep Time 10 mins

Cook Time 15 mins

Cool Time 10 mins

Total Time 35 mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Ingredients

  

• ¾ cups oat flour ground up oats
• ¾ teaspoons baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon baking soda
• Pinch of salt
• 1 egg
• 3 tablespoons Woodstock Foods Lightly Toasted Almond Butter
• 1 medium ripe banana about ½ cup mashed
• ¼ cup honey
• 3 tablespoons Stonyfield Grassfed Plain Whole Milk Yogurt
• ½ teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350 degrees. Prepare 2 mini muffin pans by spraying with non-stick spray. Set aside.
• In the food processor, pulse together the oat flour, baking powder, cinnamon, baking soda and salt to combine.
• Add egg, almond butter, banana, honey, yogurt and vanilla extract and blend until smooth and fully combined.
• Pour the batter into the prepared muffin pans {fill them almost all the way since these don't rise very much}, and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool in pan for 5-10 minutes before removing carefully. {They're tender so be careful not to break them.}