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Banana Oat Mini Muffins
Quick · 5–15 min

Banana Oat Mini Muffins

Everything goes in the blender, so cleanup is one jar. Silken tofu takes the place of eggs and adds protein, and ripe bananas do most of the sweetening. They're soft enough for a baby learning to self-feed and the perfect size for a lunchbox.

Kid-friendly · how to serve it to kids
Hands-on
10 min
Hands-off
15 min
Total
25 min
Dishes
2
6gprotein173cal33gcarbs3gfatper serving · $0.52
Skill Meal-prep friendlyblender · oven

Method

  1. 1

    Heat the oven to 350°F and oil a 24-cup mini muffin tin.

  2. 2

    Blend the silken tofu, bananas, oats, soy milk, maple, baking powder and cinnamon until smooth, about 1 minute.

  3. 3

    Pour into the cups until almost full and press a few blueberries into each one.

  4. 4

    Bake until a toothpick comes out clean and the tops spring back.

  5. 5

    Cool in the tin for 10 minutes before popping them out. They're soft while warm and firm up as they cool.

Storage

Keeps 4 days in the fridge and freezes for 3 months. Thaw overnight or microwave 15 seconds.

Good to know
  • No mini tin? A regular 12-cup tin works. Bake 20 to 22 minutes.
  • Swap the blueberries for dark chocolate chips for a party batch.

For little ones

Feeding kids plant-based

Two or three for breakfast with fruit. Freeze some for lunchboxes.

Their portion: about half your servingabout 100 cal · 3 g protein of their 19 g a day

Nutrition

per serving
Calories
173
Protein
6g
Carbs
33g
Fat
3g
Fiber
4g
Sodium
150mg
Contains soyGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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