There was a lot of baking done this weekend and these mini muffins were a hit with baby and hubby. That’s a win in my book, especially because they are only sweetened with bananas 🙂 I also love that these are naturally gluten-free and require ingredients that we always have on hand. So simple and so good! Perfect for breakfast or a snack on the go.

Yield: about 24 mini-muffins

Ingredients:

1 egg
2 tablespoons butter, room temperature
2 medium size bananas, mashed
½ teaspoon vanilla
1 cup rolled oats
1 teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon salt

Procedure:

1. Preheat oven to 375 degrees. Grease or line muffin tin pan.
2. In electric mixer, beat together egg and butter until smooth.
3. Add bananas and vanilla. Mix thoroughly.
4. In a separate bowl, combine oats, baking powder, cinnamon, and salt.
5. Add dry ingredients to wet ingredients and mix until combined.
6. Spoon into prepared mini muffin tin pan, about ¾ of the way up.
7. Bake about 15-20 minutes