Banana Nut Crunch Muffins (Gluten-Free)
Naturally gluten-free mini muffins made with blended oats, almond butter, and ripe bananas — no flour needed.
- 30
- min
- 18
- servings
- ~190
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Heat the oven to 350°F (175°C). Prepare 18 miniature muffin cups by greasing them or fitting with paper liners.
- 2
Process the oats in a blender until they reach a flour-like consistency. Add the bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt, then blend everything together until a smooth batter forms. Divide the batter evenly among the prepared muffin cups.
- 3
Bake in the heated oven for 15 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
