4 to 6 servings
30 minutes
oil-free, sugar-free, gluten-free if the oats are gluten free


  • 150 g ripe banana, peeled
  • 2 tbsp peanut/almond butter (you can make your own in the food processor until pasty, then slowly adding some water until creamy)
  • 1 tbsp date paste
  • 1 tbsp chia seeds, 1 tsp flaxseed powder and 4 tbsp water, mix altogether and let stand aside for at least 15’
  • 120 gt whole small oats
  • 20 g shaved coconut
  • 20 g dried apple rings or other dried fruit like raisins or dried apricots, cut into tiny squares
  • 1 tbsp pumpkin seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp lemon rind
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • optional: 2 tbsp home made chocolate chips (try to make them with 100% cocoa chocolate to avoid sugar content).


Grind altogether in the food processor: oats, shaved coconut, dried fruit, pumpkin seeds, lemon rind, cinnamon, baking powder, baking soda, sea salt. Set aside.

In a large bowl, mash the banana. Add the peanut or almond butter, the chia seeds/flax seed batter and the date paste, mix well. Add the remaining dry ingredients that you had set aside and mix to distribute them in the entire dough. Pour the mixture into small muffin paper cups, weighing 38 g each If desired, add the optional choclate chips.

In a 200° preheated oven bake for about 15/20 minutes at 170° C

Remove from oven and let cool for a few minutes.

Makes 8 muffins, of 38 g (raw weight) each.

These little muffins of oats and banana make great sweet snacks for school or to take to the office. also to eat at home during weekends. You can freeze them and take a couple out if unexpected visitors drop by.

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