If you LOVE banana bread, this healthy banana bread muffin will become a new favorite in your family! Sweetened with maple syrup, lots of banana, made with nutritious oats and almond flour these simple, healthy banana mini muffins are something to enjoy with breakfast, snack or any time of day.
2 cups almond flour/meal
1 cup rolled oats, gluten free if necessary
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp sea salt
3 Tbsp ground flax meal
6 Tbsp water
1 cup mashed banana (about 2–3 bananas)
6 Tbsp avocado oil, or neutral cooking oil
1/2 cup maple syrup
1 tsp vanilla extract
1/2 cup chopped pecans*
Preheat the oven to 350 degrees Fahrenheit.
Combine all dry ingredients in a large bowl (almond flour, oats, cinnamon, nutmeg, baking soda, and salt)
In a separate medium bowl, combine the flax meal, water, banana, oil, maple syrup and vanilla extract.
Combine the wet and dry ingredients and mix until thoroughly combined. Fold in the pecans.
Spritz a mini muffin baking pan with cooking spray or line with paper muffin cups.
Divide the batter evenly into the 24 mini muffin tins.
Bake at 350 degrees for about 20-25 minutes.
Allow to cool completely before removing from the pan and enjoy!
*you can omit the pecans or sub in blueberries, walnuts, chocolate chips, or whatever you want!
Ingredients in this recipe are used in amounts compliant with the Monash University App Guidelines for low FODMAP, but this recipe has not been tested for FODMAP content.
Based on the recipe for Oatmeal Blueberry Carrot Zucchini Muffins.
- Category: Muffins
- Method: Oven
- Serving Size: 1 muffins
- Calories: 142
- Sugar: 5.6 g
- Sodium: 106 mg
- Fat: 10.2 g
- Saturated Fat: 1 g
- Carbohydrates: 11.6 g
- Fiber: 2.1 g
- Protein: 3 g
Keywords: banana muffins, low fodmap, mini muffins, banana oat muffins, gluten free, dairy free, muffins, healthy muffins