I try to make these muffins once a week if I can. My little guy loves them. Seriously, he cries from the moment they go in the oven until his first bite, and then usually eats three of them. And, he’s only a year old.  LOL. Now I’m a busy Mama and don’t have time for all the fancy steps in the recipe I used for my inspiration like toasting the oats and using separate bowls, so I have come up with some really great shortcuts and substitutions. I add different toppings each time just depending on what I have in my fridge or freezer, but the kids seem to like them a little on the plain side. After I’m done, if there are any left, I throw them in the freezer and for a quick and healthy breakfast or snack.

Kyra's Healthy Body Smarts-Approved Muffins
Serves 12
Delicious and filling muffins that meet the criteria for participants enrolled in our Body Smarts Nutrition Program! No sugar, no four, no oil! Enjoy!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
200 calories
37 g
31 g
3 g
7 g
1 g
115 g
165 g
11 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 200
Calories from Fat 27
% Daily Value *
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 31mg
Sodium 165mg
Total Carbohydrates 37g
Dietary Fiber 5g
Sugars 11g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 ½ cups old-fashioned oats
  2. 2-3 large overripe bananas
  3. 4 large dates (or 6 smaller ones)
  4. 2 eggs
  5. ⅓ cup applesauce (substitute any fruit based baby food you have if you don't have the a can of applesauce around, I've also used plain yogurt as a substitution)
  6. ¾ cup almond milk
  7. 2 tsp vanilla
  8. 2 tsp baking powder
  9. ½ tsp baking soda
  10. ½ tsp salt
  11. 1 tsp cinnamon
  1. Preheat oven to 350 degrees.
  2. Put the oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
  3. Throw in everything else! Blend, blend, blend. Should be smooth.
  4. Add in approximately ½ c fruit, raisins or nuts. Mix with a wooden spoon if you want to incorporate it into the actual batter. Personally I wait until the end to add fruit and nuts and just sprinkle them on top. This makes it easy for me to pick them off when my 2 year old decides she doesn't like apples anymore. I've tried blackberry apple, cinnamon, zuchinni, carrot, left over cranberry sauce… just use whatever you have in the fridge.
  5. Bonus points if you add chia seeds or ground flax (just a Tbsp or so).
  6. Experiment with adding nutmeg or all spice (1/4 tsp).
  7. Scoop into muffin tins, lined with muffin wrappers (makes 12 muffins). This is my toddlers favorite job.
  8. Sprinkle muffin tops with a little oats or add the fruit and nuts now. Unsweetened coconut is also yummy. Press in a bit to make sure it sticks.
  9. Bake at 350 for about 20 -23 minutes (a toothpick inserted in the center of a muffin should come out clean)
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