Snack

Banana Oat Breakfast Mini-Muffins is for Snack.

Banana Oat Breakfast Mini-Muffins takes several minutes to prepare.

Banana Oat Breakfast Mini-Muffins takes several minutes to cook.

Banana Oat Breakfast Mini-Muffins makes 26 servings.

The ingredients for Banana Oat Breakfast Mini-Muffins are:

1/2 cup gently packed pitted dates
2 tbsp vegetable oil
2 bananas, ripe, roughly chopped
2 eggs, room temperature
2 tsp vanilla
1 1/4 cups rolled oats
3/4 cup almond flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Here is how you make Banana Oat Breakfast Mini-Muffins:

1. Heat the oven to 350 degrees. Mix the wet ingredients: place the dates in a small bowl and pour 1/2 cup boiling water on them and let them sit for 5 minutes to soften.2. Once soft, pour off the excess water (do not drain; leave them very wet), and use a fork to smash the dates gently into a loose paste. In a stand mixer using the whisk attachment (or hand mixer), mix the date paste, vegetable oil and bananas on medium high speed until soft and creamy, about 2 minutes.3. Add the eggs one at a time, mixing after each one, and add the vanilla. Prepare the dry ingredients: place the oats in a blender or food processor and pulse until oats become a coarse powder.4. Pour oats into a bowl and add almond flour, baking powder and soda, cinnamon, and salt and whisk to mix. Add the dry ingredients to the wet ingredients half at a time, mixing after each addition. If the dough becomes too thick for the whisk attachment, fold in using a rubber spatula.5. Use a small ice cream scoop or a tablespoon to scoop dough into a mini-muffin pan fitted with paper liners.6. Bake until muffins spring back to the touch, about 17-20 minutes.Serving Size:?Makes 26 muffins

The nutritional information for Banana Oat Breakfast Mini-Muffins is:

• Servings Per Recipe: 26
• Amount Per Serving
• Calories: 65.5

• Total Fat: 3.4 g
• Cholesterol: 14.3 mg
• Sodium: 90.6 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 1.3 g
• Protein: 1.8 g