No Flour No Sugar Oat Walnut Fruit Muffins
Start your day on a wholesome note with these No Flour No Sugar Oat Walnut Fruit Muffins, the perfect guilt-free treat for breakfast or snacking. Packed with nutritious ingredients like rolled oats, ripe bananas, grated apple, and naturally sweet pitted dates, these muffins are free from refined flour and sugar, making them an excellent choice for clean eating. The addition of chopped walnuts adds a delightful crunch, while hints of cinnamon and vanilla bring warmth and depth to every bite. Blended oats serve as the base, creating a moist and tender texture without the need for traditional flour. These easy-to-make muffins come together in just 35 minutes and are ideal for anyone seeking a healthy, gluten-free, or refined sugar-free option. Enjoy them fresh out of the oven or as a portable snack for busy mornings!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Walnuts, chopped
- 3 medium Bananas, ripe and mashed
- 2 large Eggs
- 0.5 cup Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 0.5 cup Pitted dates, finely chopped
- 1 medium Apple, grated
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease them lightly.
In a blender or food processor, pulse the rolled oats until they become a coarse flour-like consistency. Transfer to a large mixing bowl.
Add baking powder, baking soda, cinnamon, salt, and chopped walnuts to the oat flour. Stir well to combine.
In a separate bowl, mash the ripe bananas until smooth, then whisk in the eggs, milk, and vanilla extract.
Mix in the chopped dates and grated apple into the wet mixture, stirring gently to combine evenly.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until just combined. Do not overmix.
Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 145.5 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 463 mg | 36% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3526 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
