Breakfast/ Clean Snacks/ Gluten-Free/ Lunch/ Muffins and Breads

Banana Oat Bites

Overhead view of mini oat banana muffins with muffin pan

We are back at our routine of packing lunches after having some time off over the holidays! Our lunches were becoming quite predictable, so  I needed something that I could easily add to my kids lunches as either their main focus or just as an extra add-in. I also wanted something hearty, filling, and that gave them a nice dose of nutrition. With that in mind, out came these delicious banana oat bites. The first time I made them half of the batch was gone within 15 minutes between my two kids and one of their friends… score!

Packed with oats, flax seeds, and chia seeds, these whole grain bites are rich in antioxidants and high in fiber. Oats also have more protein than most grains so you are getting some good protein as well. I love adding in any sort of super seed (chia, flax, hemp) in anything I can and chia and flax seeds are the perfect compliment to these tasty oat bites. Sweetened with banana and some pure maple syrup, these mini banana oat bites are sure to become a favorite in your house.

Banana Oat Bites

I make these into 24 mini muffins because I think kids just love the idea of mini food. But if you don’t have a mini muffin pan, this recipe easily makes 12 regular muffins. We’ve tried this recipe as regular muffins and they turn out just as good!

Banana Oat Mini Muffins

Print Recipe
Serves: 24 Cooking Time: 25 min

Ingredients

  • 2 ripe bananas, mashed
  • 2 tbsp. coconut oil, melted
  • 1/2 cup room temperature milk of choice (warming the milk up slightly keeps your coconut oil from solidifying when mixed in)
  • 2 tbsp. pure maple syrup
  • 2.5 cups rolled oats (gluten-free if needed)
  • 1 tsp. cinnamon
  • 2 tbsp. chia seeds
  • 2 tbsp. flax seeds
  • 1/4 cup shredded unsweetened coconut (optional but highly recommended)

Instructions

1

Preheat oven to 350.

2

Grease muffin pan with coconut oil.

3

In a medium bowl, combine the banana, coconut oil, milk, and maple syrup.

4

In a separate bowl, mix the oats, cinnamon, flax seeds, and chia seeds. Add the wet ingredients to the oat mixture.

5

Evenly scoop mixture into muffin pan.

6

Bake for 15-17 minutes or until muffins are set and oats start to lightly brown.

7

Let cool and enjoy!

Notes

I typically use cow's milk or coconut milk when making these since our schools are allergy friendly, but almond milk would be delicious as well and will keep these vegan friendly.

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