by Dr. Alexis, ND

I originally saw this healthier muffin recipe on a blog post by Maija Moments but since then I have made several changes, including a dairy free version (see below). I like this recipe because it’s fast to prepare and makes an easy on-the-go snack for myself and my three year old. The original recipe says they are flour-less, however, since the oats are ground into the recipe you’re really just making your own flour. Either way I love the fact that it uses whole oats rather than a processed flour.


2 1/2 cups whole oats (grind in food processor first until fine)
3/4 cup plain yogurt
2 eggs
1/2 cup honey (this could be reduced)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas, peeled and cut into large chunks

Grease muffin tin (paper muffin cups won’t work with this recipe). Place all ingredients in a blender/food processor and blend on high setting until smooth. NOTE: if you have a basic/non-commercial blender it may be helpful to blend your oatmeal first then add the remaining ingredients. You may need to stop the blender and give the batter a stir once or twice to make sure all ingredients are blended.  A vitamix or food processor works best.

Pour batter into muffin tins to make 12 muffins.

Bake in pre-heated 375F oven for 20-25 minutes until toothpick inserted into centre of muffin comes out clean.

Carefully remove muffins from tin and allow to cool completely on baking rack.

Yield: 12 muffins.

Dairy Free Version:

I replaced the yogurt with 1/2 avocado, 2/3 cup apple sauce and a large dollop (about 2 TBSP) of almond butter*. They took a little longer to cook (about 25 minutes) but our family agreed they liked this version better, it’s denser and more moist.

*If you are avoiding nuts, it’s not essential to add this ingredient

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