Make these moist, flavorful banana muffins with whole wheat flour in just 30 minutes to satiate that cake craving we all have! This recipe uses only 2 banana and no eggs! Its moist, soft, light, slightly chewy and crunchy and full of banana favor. All you need is one bowl. No mixer needed!
We love muffins around here and this recipe is perfect for breakfast, brunch or lunch box snacks! They are so easy to make and they taste amazing!
Eggless Wholewheat Banana Muffins with a glass of milk or your favorite cup of tea/coffee makes the perfect healthy and wholesome breakfast or snack combo.
Great for kids too as they are filled with bananas, oats and whole wheat flour. Healthy and tasty!! Bake these over the weekend and you have a healthy treat/snack ready for the week ahead. Just grab and you are ready to go.
WHAT ARE THE INGREDIENTS YOU WILL NEED?
For making these muffins you’ll need:
- Flour – You can use whole wheat flour, oat flour or all purpose flour.
- Oats – You can use quick cooking oats or old-fashioned oats
- Bananas – I have used super ripe bananas
- Brown sugar – I have used light brown sugar but you can replace with granulated white sugar
- Oil – You can use coconut oil or any flavorless oil like canola or vegetable oil too.
- Milk – You can use cow’s milk, soy milk, almond milk or coconut milk.
- Vanilla extract – Adds sweet aroma and nice flavor to the muffins.
- Walnuts – You can also use pecans, almonds instead of walnuts.
- Baking powder and Baking soda – helps in rising the muffin and makes it soft, fluffy
HOW DO YOU MAKE THIS MUFFIN?
Here is the overview of making eggless wholewheat banana muffins:
- In a mixing bowl, mash the banana use a fork then add oil, vanilla extract and brown sugar. Give a good mix using a whisk.
- Then add the dry ingredients like whole wheat flour, oats, baking powder, pinch of salt and baking soda. Combine everything using a spatula without over mixing.
- Add chopped walnuts and milk. Gently fold the mixture so that walnuts and milk are nicely incorporated.
- Scoop this batter into the pre-lined muffin tray. Fill each muffin liner till 3/4th full. Top it with some walnuts and oats.
- Bake at 350 for 25-30 mins or until done. Let them cool in the tray for 10 mins and then transfer on to a cooling rack.
TIPS FOR MAKING MOIST MUFFINS:
Some of points to note:
- Be sure to spray the paper muffin liners lightly with non-stick baking spray. This really helps them peel right off.
- Don’t over mix the batter as that may result in hard muffins.
- The muffins pull their moisture from the bananas, so it is important use SUPER ripe and mushy bananas.
- The more ripe the bananas are the better and sweeter they are. Mine had almost black skin on them.
- The sweetness of banana can vary so taste the mixture before adding sugar and adjust to your taste. For me 1/2 cup sugar worked perfect.
- You can replace 1 banana with about 1/4 to 1/2 cup of pumpkin puree. Add some pumpkin spice too for fall vibes.
- Addition of nuts gives the nuts a nice crunch. Any nuts of choice can be used
- Old fashioned oats work great too but they make absorb more moisture so add just about 3/4 cup.
- I use sunflower oil in this recipe, feel free to use canola or vegetable oil or coconut oil in its place.
- I have used cow’s milk and it can be replaced by almond milk, soy milk, or coconut milk.
- Don’t pack the flour, always spoon and level the flour.
Just bake a batch the day or night before, and grab one or two in the morning to start your day! They are so convenient and the perfect way to give you plenty of energy to tackle the day. Have these with a warm cup of coffee or tea so good!
HOW TO STORE THE MUFFINS?
These muffins stay good for 2 days in room temperature. To freeze, allow to cool the muffins and place in a freezer bag for up to 6 months. Before serving, pop them in the microwave for about 20 seconds
MORE SUCH BAKED RECIPES USING BANANA FOR YOU TO TRY:
Super Moist Chocolate Chip Banana Bread
Eggless Double Chocolate Banana Bread
EGGLESS WHOLEWHEAT BANANA MUFFINS RECIPE:
INGREDIENTS:
1 cup wholewheat flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 cup mashed banana (2 large overripe bananas)
1/2 cup oil (used sunflower oil)
1 tsp vanilla extract
1/2 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup milk
pinch of salt
DIRECTIONS:
- Preheat the oven to 350F. Line a muffin/cupcake tray with liners and keep it ready.
- In a mixing bowl, mash the banana use a fork then add oil, vanilla extract and brown sugar. Give a good mix using a whisk.
- Then add the dry ingredients like whole wheat flour, oats, baking powder, pinch of salt and baking soda. Combine everything using a spatula without over mixing.
- Add chopped walnuts and milk. Gently fold the mixture so that walnuts and milk are nicely incorporated.
- Scoop this batter into the pre-lined muffin tray. Fill each muffin liner till 3/4th full. Top it with some walnuts and oats.
- Bake at 350 for 25-30 mins or until done i.e. toothpick inserted in the center of muffin comes out clean without an batter stuck on it.
- Let them cool in the tray for 10 mins and then transfer on to a cooling rack.
- Serve these muffins with a glass of milk or your favorite cup of tea/coffee makes the perfect healthy and wholesome breakfast or snack combo.
RECIPE NOTES:
- Be sure to spray the paper muffin liners lightly with non-stick baking spray. This really helps them peel right off.
- Don’t over mix the batter as that may result in hard muffins.
- The muffins pull their moisture from the bananas, so it is important use SUPER ripe and mushy bananas.
- The more ripe the bananas are the better and sweeter they are. Mine had almost black skin on them.
- The sweetness of banana can vary so taste the mixture before adding sugar and adjust to your taste. For me 1/2 cup sugar worked perfect.
- You can replace 1 banana with about 1/4 to 1/2 cup of pumpkin puree. Add some pumpkin spice too for fall vibes.
- Addition of nuts gives the nuts a nice crunch. Any nuts of choice can be used
- Old fashioned oats work great too but they make absorb more moisture so add just about 3/4 cup.
- I use sunflower oil in this recipe, feel free to use canola or vegetable oil or coconut oil in its place.
- I have used cow’s milk and it can be replaced by almond milk, soy milk, or coconut milk.
- Don’t pack the flour, always spoon and level the flour.
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