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Berry Banana Oat Muffins

These delicious little morsels are gluten-free, dairy-free, and egg-free with no added sugar. Great for kiddos with allergies, lunch boxes for all ages, and even babies. You only need 6 simple ingredients most folks already have at home, and 30 minutes of your time. My kids and I love these!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 24 mini muffins
Course: Breakfast
Cuisine: Snack
Ingredients Method Notes

Ingredients
  

  • 2 fresh/frozen bananas mashed
  • 2 cups gluten-free oats (can use regular, but NOT steel-cut)
  • 3/4 cup milk or milk alternative (almond, oat, pea milk)
  • 1 1/4 cups berries (fresh or frozen)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Method
 

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, mash up 2 bananas and mix in 2 cups of oats.
  3. Add in 1 teaspoon of vanilla extract.
  4. Next, add in 3/4 cup of milk or milk alternative beverage and blend well.
  5. Add your berries to the bowl, stir those in well.
  6. Toss in your teaspoon of cinnamon and stir.
  7. Next, you grease or line mini muffin trays with parchment paper lines. This recipe will make 24 mini muffins.
  8. Fill the muffin wells right up, they won't rise up and spill over so you have flexibility for filling these.
  9. Bake for 30 minutes on the middle rack.
  10. You can store these in the fridge for 5 days or freeze in a sealed container for a few months (if they last that long - my kids and I polish a batch like this off in a few days!)

Notes