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Banana Nut Crunch Muffins (Gluten-Free) Recipe

Recipe by: Jason Dias

"Quick and easy healthy breakfast or snack on the go!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.
  • 2Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.
  • 3Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.
Footnotes
  • Editor's Note:
  • Be sure to use gluten-free oats if you are gluten-intolerant.
Ingredients
  • 18 servings
  • 189 cals
  • 1 3/4 cups oats
  • 3 bananas
  • 1 cup crunchy almond butter
  • 1/2 cup milk
  • 1/3 cup agave nectar
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    189
    9%
  • Fat:
    12.3
    19%
  • Carbs:
    18.1
    6%
  • Protein:
    3.9
    8%
  • Cholesterol:
    11
    4%

Based on a 2,000 calorie diet

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