Eggless Banana Oat Muffins

The BEST Banana Oat Muffins ever! They are so quick & easy to whip up using just 1 bowl, and are perfect for a breakfast paired with cup of milk or latte.These are made eggless with simple ingredients like flour, lots of oats, mashed bananas and other basic baking ingredients. These muffins are banan-A-mazing!

Got a few spotty, ripe bananas? Make banana muffins! Or if you’d like chocolate chip banana bread. Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving.

These are the best banana muffins ever! They’re light and fluffy with the perfect flavor. I have add chopped walnuts and dry fruits for crunchy muffin.

Eggless Banana Oat Muffins are a banana filled recipe for breakfast, snack or to place in the kids lunchbox that are quick and really simple to bake in a cinch.

HEALTHY OATS
Oats are a gluten-free, whole-grain food that can play a big role in a healthy diet. Oats contain loads of fiber, vitamins and minerals that aid in controlling blood sugar, keep you regular and may even help aid in weight loss.

OTHER MUFFINS WE LOVE!

Banana Pecan Muffins

Morning Glory Muffins

Here is the recipe of this yummy eggless banana oat muffins,

EGG-LESS BANANA OAT MUFFIN RECIPE

INGREDIENTS:

3/4 cup old fashioned oats
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
3 medium sized ripe banana,mashed
1/4 cup oil( I have used canola oil)
1/4 cup milk ( of your choice)
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup walnuts, finely chopped (You can use any nuts of your choice)
2 tbsp of cranberries
2 tbsp of raisins

Instructions:

1. Preheat the oven to 350 F. Line a muffin/cupcake tray with liners and keep it ready.
2. In a mixing bowl, mash the banana using a fork followed by oil, vanilla extract, milk and brown sugar.Mix well using a whisk.
3. Sieve the dry ingredients like flour, oats, baking powder, pinch of salt and baking soda to the wet banana mixture. Mix everything well together.
4. Add chopped walnuts,cranberries and raisins. Gently fold the mixture so that walnuts and dry fruits are nicely incorporated.
5. Scoop this batter into the pre-lined muffin tray. Fill each muffin liner till 3/4th full. Top it with some walnuts (optional).
6. 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.
7. Let them cool in the tray for 10 mins and then transfer on to a cooling rack. Serve or store in airtight container for upto 3-4 days. Or freeze upto 2 weeks for later use.

Notes:

1. Don’t over mix the batter as that may result in hard muffins.
2. The more ripe the bananas are the better and sweeter they are. Mine had almost black skin on them.
3. 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.
4. Addition of nuts gives the nuts a nice crunch. Any nuts of choice can be used
5. You can replace 1 banana with about 1/4 to 1/2 cup of any fruit puree.

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