Go Back
+ servings
Overhead shot of a bowl of muffins.
Course Snack

Almond Butter Mini Muffins

By: Elysia
Servings 18 mini muffins
These no sugar-added almond butter mini muffins are super easy to make since all of the ingredients are tossed into the blender. 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}
Prep Time 15 mins
Cook Time 12 mins
Total Time 32 mins


  • 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


  • 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.


  • 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.


Calories: 53kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 31mgPotassium: 77mgFiber: 1gSugar: 3gVitamin A: 25IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!