These no sugar-added almond butter mini muffins are super easy to make since all the ingredients are simply tossed into the blender before being baked. They make a delicious and healthy bite-sized snack for the whole family and are great for baby-led weaning or as a finger food for toddlers! {Gluten-free, vegetarian & no sugar-added}
Are you ready for the cutest little muffins ever? These almond butter mini muffins are perfect for little hands and mouths…and big ones too!
Made with nutritious ingredients and no added sugar, these healthy blender muffins are great for baby-led weaning and are the perfect snack for toddlers.
I love having a batch of these on hand, because they are so simple to serve for breakfast or snack, the kids adore them, and they’re perfect for storing in the freezer for a quick bite on the go!
For more naturally sweetened mini muffin recipes, be sure to try these Mini Banana Blueberry Muffins and Healthy Mini Carrot Zucchini Muffins.
Why Make these Mini Almond Muffins
- Healthy: These mini blender muffins contain no added sugar since they’re naturally sweetened with dates. They’re also a good source of soluble fibre since they’re made with oats and contain healthy fats and protein from the almond butter.
- Kid-friendly: These muffins are baby, toddler and older kid approved! They’re perfect for breakfast, popping into lunches or for a portable mess-free on the go snack.
- Quick and easy: Made with simple everyday ingredients, it only takes a few minutes to whip up a batch of these mini muffins before they get baked to delicious perfection.
- Make ahead: This is a great recipe to store in the freezer. It makes up a big batch and they’re super quick to defrost.
Ingredient Notes
- Dates: Dates are used to naturally sweeten these muffins. You can use regular or Medjool dates; just be sure to remove the pits first. Soak them to soften before blending.
- Milk: Use whole milk for babies for optimal fat and calories and any plant or dairy based milk for older children and adults.
- Almond Butter: Almond butter is full of nutrients like protein, vitamin E and healthy fats and is a great alternative to butter. You can sub in peanut butter or another nut or seed butter as well.
- Egg: Used to bind the ingredients together. You can try subbing in a chia or flax egg for a vegan or egg-free option too.
- Oats: To make these mini muffins gluten-free, we use oats which are blended into a flour. If you do have an intolerance, be sure that your oats are GF certified.
Step by Step Instructions for Blender Muffins
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Soak the dates in boiling hot water for at least 5-10 minutes to soften.
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Preheat the oven to 375 degrees F. Spray a mini muffin tin with cooking spray.
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Place the soaked dates, milk, almond butter, egg and vanilla into a high power blender. Blend until smooth.
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Next add in the oats, baking powder, cinnamon and salt (if using).
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Blend until combined and smooth.
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Evenly distribute mixture among 18 mini muffin cups, filling each about 3/4 of the way full.
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Bake for 12-15 minutes or until inserted toothpick comes out clean. Allow to cool before removing from muffin tin.
Recipe tips
- Soak the dates in boiling water for at least 5-10 minutes to soften. It will make them much easier to blend!
- If making these mini muffin bites for babies or toddlers, I recommend using whole milk to keep the fat, calories and protein slightly higher to support their growth and development, but for adults and older children, feel free to sub in your preferred milk or milk alternative.
- Use a high power blender to ensure that all of the ingredients can be broken down to form a smooth batter.
Recipe FAQs
Are these muffins healthy?
Yes, the ingredients that go into these mini muffins are very nutrient-rich!
- The large flake oats provide those slow-absorbing carbohydrates and fibre that can help keep blood sugar levels stable and keep you feeling full for longer.
- The dates are rich in magnesium, fibre and potassium and lend that natural sweet flavour, so no added sugar is necessary. The number one reason why I love dates.
- The almond butter provides those heart-healthy fats, along with vitamin E and zinc for a stronger immune system.
- The milk lends some extra calcium, vitamin D, magnesium and protein for strong bones and teeth and the egg provides that extra boost of protein for lean muscle and satiety!
That’s the recipe for one healthy muffin!
How long to bake mini muffins
For this recipe, the muffins require 12-15 minutes in the oven at 375 F. You can tell they’re done if an inserted toothpick comes out clean or only has a few crumbs sticking to it.
How to store
Since the recipe makes a fairly large batch of mini muffins, I recommend freezing them if they’ve been in the fridge for more than three days as they might start to taste funky since there are no preservatives in them.
To freeze: Simply store them in a large Ziploc bag in a single layer or in an air-tight container separated by parchment paper if stacking the muffins. Store in the freezer for up to one month.
To thaw: Place in the fridge or leave at room temperature for a few hours. You can also pop them in the microwave for 15-30 seconds until they’re slightly warm.
Serving suggestions
I like to top these mini muffins with a bit of extra almond butter or peanut butter to add some additional protein and healthy fats. You can also serve them as is!
More Healthy Muffins
- Mini Strawberry Muffins
- Mini Sweet Potato Muffins
- Mini Turkey Apple Meatloaf Muffins
- Broccoli Cheddar Quinoa Cups
- 5-Ingredient Mini Egg Cups
Did you make this recipe? Scroll down to leave a rating and review!
Almond Butter Mini Muffins
Ingredients
- 1/2 cup pitted dates
- 1/2 cup milk use whole milk for babies and preferred milk/alternative for older children/adults
- 1/4 cup almond butter
- 1 egg
- 1 tsp vanilla extract
- 2/3 cup large flake oats
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt optional
Instructions
- Soak the dates in the boiling water for at least 5-10 minutes to soften.
- Preheat the oven to 375 degrees F. Spray a mini muffin the with cooking spray.
- Place the soaked dates, milk, almond butter, egg and vanilla into a high power blender. Blend until smooth.
- Next add in the oats, baking powder, cinnamon and salt (if using). Blend until combined and smooth. You may need to scrape down the sides of the blender with a spatula to ensure all ingredients have been evenly blended.
- Evenly distribute muffin mixture among 18 mini muffin cups, filling each about 3/4 of the way full.
- Bake for 12-15 minutes or until toothpick inserted comes out clean. Allow to cool before removing from muffin tin.
Notes
- Soak the dates in boiling water for at least 5-10 minutes to soften. It will make them much easier to blend!
- If making these mini muffin bites for babies or toddlers, I recommend using whole milk to keep the fat, calories and protein slightly higher to support their growth and development, but for adults and older children, feel free to sub in your preferred milk or milk alternative.
- Use a high power blender to ensure that all of the ingredients can be broken down to form a smooth batter.
- Store muffins in the fridge for up to three days or in the freezer for up to one month.
Nutrition
This recipe was originally posted January 2019 and was updated in July 2021 to include better tips and photos.
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Any oat alternative? We are allergic!
I haven’t tried these with any alternative flours but your could perhaps try regular flour or brown rice flour. Hope it works out for you!