These Flourless Banana Oatmeal Muffins made with Almond Flour are a super quick, easy and healthy breakfast or snack for toddlers and kids. These flourless muffins are made in the food processor and ready to bake in less than 10 minutes!
100gr (1 cup)Rolled Oats, certified gluten-free if needed
150gr (1 1/2 cup)Almond Flour
1 1/2teaspoonBaking Powder
2largeBananas, very ripe
80gr (1/3 cup) Greek Yogurt, or unsweetened natural yogurt
60ml (1/4 cup)Maple Syrup
Preheat your oven on 180'c / 350'F. Prepare a Muffin Pan (metal or silicone) by greasing it with a little bit of oil or butter (see note 1).
Place the Rolled Oats in the bowl of your food processor and pulse for a few seconds, or until you get fine crumbs (see note 2).
Add the Almond Flour, Baking Powder and Cinnamon and pulse to combine.
Add all the other ingredients: Bananas, Yogurt, Eggs, Maple Syrup and Vanilla. Blend until smooth; you should get a thin, rather liquid batter.
Pour the batter into the prepared Muffin Pan. Optionally, top with a little of rolled oats for an extra crunch.
Bake for 20 to 25 minutes or until puffed and golden.
Leave to cool down for 10 to 15 minutes before removing the muffins from the pan (see note 3).
Keep at room temperature in an airtight container lined with paper towel for up to 3 days, or freeze for up to 3 months.
Make sure the muffin pan is very well greased as the muffins are rather soft and tend to stick to the pan if not prepared well.
For softer muffins, continue to blend until it resembles a powder or use Oat Flour instead.
Do not skip this step - the muffins will be quite soft and stick to the pan when they just come out of the oven. As they cool down, the cakes should start detaching from the edges of the pan. If you find that the muffins are still sticking to the muffin pan after letting them cool down, run a small knife around the edges and gently pull them out.