Flourless, sugar-free, dairy-free and full of nuts, fruits, and oatmeal. It’s like a more fun, portable breakfast. Your kids will love these Oatmeal and Nuts Breakfast Muffins

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I must tell you that my daughter and I have a bit of an obsession with these Oatmeal and Nuts Breakfast Muffins. I don’t like sweets in my breakfast, I’m a savory breakfast kind of gal. But everybody deserves the occasional treat, and this is our preferred one.
These muffins contain no flour (great for celiacs – see notes), no added sugar (for those abstaining from processed sugar), no milk (I used almond “milk”), no eggs (kids can try the raw batter) and it’s loaded with fruits and nuts. And of course, oats, which doctors keep telling us are good for us.
Your kids will love these muffins. When we make these I always pack a few in zippy bags and keep in the fridge to add them to my daughter’s lunchbox. They never come back uneaten.
Buen provecho!

Oatmeal and Nuts Breakfast Muffins Recipe
Ingredients
- 1 cup of instant oatmeal
- 1 cup of almond or soy or almond milk
- 2 tablespoons of olive oil
- 3 very ripe bananas
- 1/2 cup assorted chopped nuts (see notes)
- 1/2 cup assorted dry fruits (see notes)
- 1/2 teaspoon of baking soda
- A pinch of salt
- 1 teaspoon of cinnamon powder
Instructions
- Heat oven to 300 ºF [150 ºC].
- Mix the oatmeal, soy milk and olive oil.
- In a separate bowl mash the bananas.
- Add the bananas to the oatmeal mix.
- Add nuts, dry fruit, baking soda and salt. Mix well.
- Pour into silicone or paper muffin molds (Amazon affiliate links).
- Bake for 30 mins, or until a skewer inserted in the middle comes out clean.
- Cool to room temperature.
- Sprinkle with cinnamon powder and serve.
These are delicious. My family loves them and they are super easy to prepare. I only wish mines had came out as pretty as yours lol.
You need a flexible silicone mold to get them like that. Otherwise, yes, they don’t look as pretty, although I am fine with it, it is still healthy and taste great. 🙂
What other fruits can replace the banana? (ex. Raspberry and orange)
I am at loss here. I tested the recipe with bananas, changing it to something else will affect both texture and sugar levels. If you think of something and try it, let me know.
hola Tia Clara
I tried making these and they did not look like the muffins in the picture. they came out very soft and mushy. is that normal?
thanks
They may look like muffins outside, but they are actually pretty mush inside. That’s what I liked about them.
They look lovely in those moulds – makes them a little more special. Your daughter is lucky to have a stomach of steel and I think it is never too young to start them cooking. Dario used to make rock cakes at three years old – and they were literally rocks. He refused to be guided by me or a recipe.
Hi Aunt Clara! What a BEAUTIFUL breakfast muffin! I cannot believe these are sugar/flour free. Healthy and delicious. The cake stand that is wire rack.. that is cool too. 😀