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
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.}
Ann says
These are right up my alley. I love baking with almond butter...and, of course, Stonyfield!
thekitchenprep says
Me too on all accounts! Thanks, Ann!