These no sugar-added mini almond butter 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 morning or afternoon 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}

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Almond Butter Muffin Recipe
Are you ready for the cutest little muffins ever? These mini almond butter muffins are perfect for little hands and mouths…and big ones too!
Made with whole grains 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 Carrot Zucchini Muffins.
Why We Love these Nut Butter Muffins
- Healthy ingredients: These mini almond butter oatmeal 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 use of almond butter.
- Kid-friendly: These delicious muffins are baby, toddler and older kid approved! They have a great texture and are 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 wonderful 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, so in this case, no banana is required. 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 preferred regular or dairy-free milk for older children and adults.
- Almond Butter: The creamy 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 chia or flax eggs for a vegan or egg-free option too.
- Oats: To make these mini muffins, we use oats which are essentially blended into oat flour. You can use rolled oats (also known as old fashioned oats) or quick oats. If you do have an intolerance, be sure that use use certified gluten-free oats.
- Baking powder: Helps to produce more fluffy muffins.
How to Make Muffins with Almond Butter – Step-by-Step Instructions
- Soak the dates in boiling hot water for at least 5-10 minutes to soften.
- Preheat the oven to 375 degrees F. Spray a mini muffin tin with nonstick spray or line with mini muffin liners.
- Place the wet ingredients including the soaked dates, milk, almond butter, egg and vanilla into a high power blender. Blend until smooth.
- Next add in the dry ingredients – the oats, baking powder, cinnamon and salt (if using).

- Blend until combined and smooth.

- Evenly distribute mixture among 18 muffin cups in a mini muffin pan, filling each about 3/4 of the way full.

- Bake for 12-15 minutes or until inserted toothpick comes out clean. Allow to cool before removing from muffin tin.

Keep scrolling to the recipe card below for the full printable recipe!
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 almond butter muffins healthy?
Yes, the ingredients that go into these mini muffins are very nutrient-rich and have many health benefits!
- 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!
Can I use whole wheat flour or all purpose flour instead of oats?
I haven’t personally tried making this recipe with either of those flours, so I can’t guarantee if they would work. If you decide to experiment, please let me know how they turn out in the comments below!
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 airtight 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 almond butter 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!
Or try pairing them with any of the following options for a more balanced meal or snack:
- Banana smoothie without yogurt
- Strawberry banana smoothie with yogurt
- Fruit-on-the-bottom yogurt recipe
- Fresh fruits with yogurt fruit dip
- Creamy scrambled eggs
- Mini crustless quiches
Recipe Variations
- Switch up the nut butter: Try using peanut butter or cashew butter instead of almond butter.
- To make nut-free: Use a seed butter such as sunflower seed butter or try Wow butter instead.
- Add chocolate chips: If serving to older children and adults, these muffins taste so good with a few mini or regular dark chocolate chips sprinkled throughout. If serving to babies under the age of two, skip the chocolate chips to minimize sugar and caffeine intake.

More Healthy Muffins
- Healthy Mini Chocolate Chip Muffins
- Mini Strawberry Muffins
- Mini Sweet Potato Muffins
- Mini Turkey Apple Meatloaf Muffins
- Broccoli Cheddar Quinoa Bites
- Mini Egg Bites
Did you make this recipe? Scroll down to leave a star rating and review!

Mini Almond Butter Oatmeal Muffins {No Added Sugar}
Ingredients
- 1/2 cup pitted dates
- 1/2 cup milk
- 1/4 cup almond butter
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup large flake oats
- 1 teaspoon baking powder
- 1 teaspoon 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 February 2024 to include better tips and photos.
Looking for more healthy Baby-Led Weaning recipes, tips and meal ideas? Get a copy of Healthy Baby Foodie!

Hi! Do you what I can replace the milk with? I’m vegan
You can sub in any dairy-free milk alternative for the milk!
I’m so happy I found you and your awesome recipes!
This one turned out so good! I used whole fat yogurt instead of milk since my baby is six month old! :)
The only thing I found confusing is the mini muffin tray that is linked is much smaller than the one you have pictured! So I ended up with much smaller muffins! Lol
Do you think I could continue using the smaller one for your other recipes that call for mini muffins as well?
Thank you :*
Aw thanks so much! I’m happy you found my site too and glad to hear you enjoyed the muffins! I apologize that you got confused about the muffin tin! I’m pretty sure that the one linked is roughly the same size that I used. It’s possible that my muffin tin/muffins just look a bit larger in the pictures since photos sometimes distort things, but in real life, they’re quite small. I think that the muffin tin you have would work for my other mini muffin recipes as well. If in doubt, just be sure to keep an eye on them while they’re baking so that they don’t overcook. Hope that helps! :)
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!