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.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • 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)
  • 1/2 cup organic Gluten-free rolled oats, ground into oat flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup organic coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/3 cup unsweetened almond milk
  • 1/4 cup organic pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  1. Instructions
  2. 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.
  3. In a large bowl, combine the mashed bananas, SunButter, coconut oil, and almond milk together and mix with a spatula until well combined.
  4. 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!**
  5. Scoop batter in the prepared mini cupcake/muffin pan (about 3/4-1 full Tbsp each), spreading the batter evenly within each cavity.
  6. Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
  7. Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan
  8. To serve, spread a little SunButter on top (if desired) and enjoy.