Vegan Sweet Potato Banana Oatmeal Muffins perfect for kids! Made with gluten-free and nut-free ingredients. No added sugar besides banana and they only require 5 key ingredients to whip up.
One of the most requested types of recipes here on the blog are the ones for kids and babies!
I have shared a few kid-friendly recipes over the past few months, but I don’t usually make many recipes dedicated to kids and babies. Ezra has always eaten the same foods that we eat. There isn’t “ezra food” then “our food”. I of course try and limit his sugar intake, so when I make banana breads and such, I will omit sugars or just use less of them.
But for all my mamas and papas looking for a super easy muffin recipe for your kids to have for breakfast or a snack, these Sweet Potato Banana Oatmeal Muffins are it!
These vegan and nut-free muffins have sweet potato in them, are naturally sweetened with banana and I add in some gluten-free rolled oats.
I love making these on a Sunday or earlier in the week so Ezra has a snack ready to go, and I slice it up into smaller pieces and he will feed it to himself. I often add some nut butter on top too to make them a little more filling.
Let’s run through the key ingredients needed to make these:
- Bananas – you’ll need about 2 large bananas. The more freckled and ripe, the better!
- Sweet potato puree – or you can use pumpkin puree. I buy this in can form at the store. Just look for no added sugar and organic when possible!
- Gluten-free rolled oats
- Gluten-free oat flour
- Optional add-in’s: chocolate chips, nuts, berries and some creamy nut butter for on top.
A few of my other recipes to make for Ezra: Healthy Paleo Chocolate Zucchini Bread Muffins (vegan), Gluten-free Maple Banana Oatmeal Bake + 6-ingredient Paleo Blueberry Banana Bread Muffins
Vegan Sweet Potato Banana Oatmeal Muffins
Vegan Sweet Potato Banana Oatmeal Muffins perfect for kids! Made with gluten-free, nut-free ingredients, no added sugar besides banana and they only require 5 key ingredients to whip up.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
Yield: 6 muffins 1x
- 2 large mashed bananas
- 1/2 cup sweet potato puree (or sub pumpkin puree)
- 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water)
- 2/3 cup gluten-free rolled oats
- 2/3 cup gluten-free oat flour
- 1/2 teaspoon baking powder
- Optional mix-in’s: chocolate chips, berries, chopped nuts and a little honey or maple syrup for sugar
- Preheat oven to 350 degrees and line a muffin tray with liners
- Whisk together bananas, sweet potato and flax eggs until creamy
- Mix in the oats, oat flour and baking powder until smooth and well combined
- Fold in the optional mix-in’s in using
- Add muffins batter to tray (this will make about 6 muffins)
- Bake in oven for 15-18 minutes
- Top with a little nut butter if you’d like and enjoy!
*Store leftovers in airtight container for 5 days or freezer for longer
Could you sub applesauce for the bananas?
most likely yes!
I love your kid friendly recipes (thank you for these ideas). I was wondering if you have any recommendations for a no sugar added non-dairy milk and would it be okay to sub for whole milk too? Also is it okay to use applesauce instead of banana for some of the recipes with banana? Thank you! Appreciate it.
yay!! i usually just used canned coconut milk for something easy with no added sugars etc. some reasons will work with applesauce – usually it is noted if i have tested it.