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Vegan Banana SunButter Mini Muffins
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5 from 1 vote

Vegan Banana Oatmeal SunButter Mini Muffins

These Vegan Banana Oatmeal SunButter Mini Muffins are a great healthy option for the entire family. Loaded with awesome levels of nutrition, including fiber, potassium, Vitamin C, Folate, and the list goes on; not to mention a hint of sunflower seed flavor from this creamy SunButter, these mini muffins are the perfect little bites for breakfast, brunch, snack, or dinner. Vegan and Gluten-Free option available.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Snack
Keyword: banana, gluten-free, healthy, mufifns, oats, sunbutter, sunflower seeds, vegan
Servings: 24 Mini Muffins
Calories: 128kcal
Author: Shanika

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup SunButter, No Sugar Added
  • 1 cup organic all-purpose baking flour (For Gluten-Free version--use Almond Flour)
  • ½ cup organic Gluten-free rolled oats, ground into oat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • cup organic coconut sugar
  • ¼ cup coconut oil, melted
  • cup unsweetened almond milk
  • ¼ cup organic pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and lightly spray a 24-cavity mini cupcake/muffin pan with olive oil spray or a healthy cooking oil spray.
  • In a large bowl, combine the mashed bananas, SunButter, coconut oil, and almond milk together and mix with a spatula until well combined.
  • Then stir in the all-purpose flour, oats, baking powder, baking soda, coconut sugar, pure maple syrup, cinnamon, vanilla extract, and sea salt and mix until well incorporated! **Try not to over-mix!**
  • Scoop batter in the prepared mini cupcake/muffin pan (about ¾-1 full tablespoon each), spreading the batter evenly within each cavity.
  • Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
  • Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan.
  • To serve, spread a little SunButter on top (if desired) and enjoy.
  • Bon Appetite!

Notes

Storage: Refrigerate for up to a week and slightly warm each muffin in the oven or microwave when serving; Can also be stored, tightly sealed at room temperature for up to 5 days.

Nutrition

Calories: 128kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 104mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg