Almond Oatmeal Muffins

DSC_0156-600x905Chock full of oats, almond butter and more almonds, these muffins are refined sugar-free and vegan. Now that is the way I want to start my day!


Total preparation time: 35 minutes

Yield: 12 muffins


  • 1/2 cup almond butter
  • 1 1/2 cups mashed bananas (4-5 bananas) + 1 extra banana, sliced
  • 3 cups old-fashioned oats (no instant oatmeal)
  • 1 1/2 cups plain unsweetened almond milk
  • 1/4 cup maple syrup (or honey or coconut nectar)
  • 1 tsp vanilla extract (optional)
  • 1/2 tsp sea salt
  • 1 cup raw sliced almonds + extra for topping


  1. Preheat oven to 200 degrees and position a rack in the center. Grease a muffin tin with baking spray. Be sure to get the spray all the way up the sides of the muffin tins, because we’re filling them all the way up!
  2. If almond butter is not runny, microwave it for about 30 seconds to loosen it up.
  3. Combine all ingredients in a large bowl and stir until thoroughly combined. Spoon into muffin cups. Top with a few sliced almonds and a slice of banana.
  4. Place on rack in the center of the oven and bake until oatmeal cups are firm to the touch, about 20-25 minutes.
  5. Wait several minutes for oatmeal cups to cool before running a knife around the edges and removing them from the tin. Serve hot or let cool and refrigerate individually wrapped for breakfasts on the go. Enjoy!

Leave a comment

Your email address will not be published. Required fields are marked *