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Recipe | Banana Nut Mini Muffins (GF, DF, No Sugar Added)

The mini muffin that is anything but mini. Packed with protein, fiber, and vitamins, this muffin is full of flavor!

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Banana Nut Mini Muffins (GF, DF, No Suga
Download • 16.61MB

Being in the middle of the Vitamin Series on the blog, my mind is on biotin! Biotin, along with many other B vitamins, are often found in pantry staples such as whole grains, nuts, seeds, and fresh fruits and vegetables. For example, here are the ingredients in this particular recipe that can help add amounts of biotin to your diet:

  • Bananas

  • Oats

  • Peanut butter & nuts

  • Egg

Beyond biotin, these mini muffins can have a big impact. Packed with protein, fiber, and vitamins, these muffins are both tasty and full of nutrients that will help you stay healthy and feeling full throughout the day. They are great for grab-and-go snacks and pair well with a hydrating drink for a pre- or post- workout snack.

The Recipe

Want to print this recipe? Click Here 👇🏼😍

Banana Nut Mini Muffins (GF, DF, No Suga
Download • 16.61MB

Banana Nut Mini Muffins

Gluten-free | Dairy-free | No Sugar Added


  • 1 ripe banana, sliced

  • ¼ cup peanut butter (or other nut butter)

  • 1 egg

  • ½ tsp pure vanilla extract

  • 1 Tbsp maple syrup

  • ¼ tsp baking powder

  • ¼ cup gluten-free rolled oats

  • ¼ cup chopped walnuts (or other chopped nuts)


  1. Wash hands.*

  2. Preheat the oven to 400℉. Coat a mini muffin tin with liners or grease with plant-based oil.

  3. Blend ¼ cup gluten-free rolled oats in a high-quality blender or food processor for about 20-30 seconds until a flour consistency is created. This will be your “oat flour” for the recipe. Set aside.

  4. In a blender or food processor, combine the sliced banana, peanut butter, egg, vanilla, and syrup. Blend until combined well, but do not over-mix (your muffins could turn out too tough).

  5. Add in the flour, baking powder, and nuts into the mixture and combine until mixed evenly. Dough should have texture but not be lumpy.

  6. Using a small dough scoop or Tbsp measure, fill each mini muffin tin with batter. The batter should fill about ¾ of the mini muffin cup as the muffins will rise slightly as they bake.

  7. Bake for 8-10 minutes, or until golden on the tops. The muffins should pass the toothpick test (a toothpick should be able to remove cleanly from the center of the muffin).

  8. Enjoy, and don’t be afraid to swap out the nuts for fresh or dried berries, raisins, or other healthy mix-ins like cacao nibs or coconut flakes!


*See this post for instructions on proper hand washing for optimal health:


Have you taste tested this recipe? Tell me what you think!😍👍

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