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–+ servings
muffins with orange slice on top

Flourless Oatmeal Muffins

Julia Frey of Vikalinka
Baked oatmeal in a muffin shape with no flour used
5 from 3 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 -18
Calories 209 kcal

Ingredients
  

  • 3 cups /300g rolled oats gluten-free if necessary
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tbsp bran
  • 1 tbsp chia seeds
  • 2 ripe bananas
  • ⅓ cup /85g almond or peanut butter I prefer "chunky"
  • 2 eggs
  • ⅓ cup / 115 g agave nectar
  • 1 tsp vanilla
  • 2 ½ cups /600 ml milk any kind

Instructions
 

  • In a large bowl mix all dry ingredients. In a medium bowl mash bananas, add almond butter, eggs, agave nectar, vanilla and milk, mix to combine.
  • Add wet ingredients to the dry ingredients and mix well. The mixture will be wet and will not resemble a muffin batter. Let it stand for 20 minutes.
  • Grease the muffin pan well and spoon the mixture in cups with a ladle, mixing it well after each addition. Bake at 350F/180C for 35 minutes or until the muffins are slightly puffed up and no longer wet inside.

Nutrition

Calories: 209kcalCarbohydrates: 29gProtein: 7gFat: 7gSaturated Fat: 2gCholesterol: 32mgSodium: 164mgPotassium: 384mgFiber: 4gSugar: 10gVitamin A: 135IUVitamin C: 1.7mgCalcium: 125mgIron: 1.6mg
Keyword oatmeal muffins
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