Gluten Free Mini Muffin Bites Recipe
Updated Oct 20, 2022, Published Jan 01, 2018
This post contains affiliate links. Please see our disclosure policy.
This simple, make-ahead, grab-and-go snack contains five ingredients or fewer (not including water, oil, salt, and pepper) and can be whipped up in no time.
Gluten Free Mini Muffin Bites Recipe
Ingredients
- Vegetable oil or gluten-free nonstick cooking spray
- 2 cups gluten-free rolled oats
- 3 large ripe bananas
- 2 large eggs
- ¾ cup pitted medjool dates, coarsely chopped
- 1 teaspoon baking soda
- ⅛ teaspoon kosher or fine sea salt
Instructions
- Preheat the oven to 350°F. Grease a 24-count mini muffin tin.
- Combine oats, bananas, eggs, dates, baking soda, and salt in a blender. Blend until smooth. Divide batter evenly among prepared muffin cups. Bake for 10-15 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Can be stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 56kcalCarbohydrates: 11gProtein: 1gCholesterol: 13mgSodium: 63mgPotassium: 112mgFiber: 1gSugar: 4gVitamin A: 30IUVitamin C: 1.3mgCalcium: 8mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
