Eggless Banana Oat Muffins. Many of those banana oat muffins recipes were easy to bake and healthy too. Took inspiration from few recipes and I put together my own eggless version of healthy banana muffins with oats. I also made it as mini banana oat muffins so that I can pack it as a small snack for my kids' school. Eggless Banana Oat Muffins

You can cook Eggless Banana Oat Muffins using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Eggless Banana Oat Muffins
  1. It’s 3/4 cup of old fashioned oats.
  2. Prepare 3/3 cup of all purpose flour or wheat flour.
  3. You need 1 tsp of baking powder.
  4. It’s 1/2 tsp of baking soda.
  5. It’s pinch of salt.
  6. Prepare 3 of medium sized ripe banana,mashed.
  7. You need 1/4 cup of oil(I have used canola oil).
  8. Prepare 1/4 cup of milk (of your choice).
  9. It’s 1/2 cup of brown sugar.
  10. Prepare 1 tsp of vanilla extract.
  11. It’s 1/4 cup of walnuts, finely chopped (You can use any nuts of your choice).
  12. Prepare 2 tbsp of cranberries.
  13. Prepare 2 tbsp of raisins.

The goodness of these muffins does not end at bananas and oats as it also contains whole wheat flour (or aata). It is made only with oat bran and it has bananas in them which makes it moist. so you can. These have to be the best banana muffins I've tasted! I found this recipe on Allrecipes.com and tweaked it to make it egg-free and low-fat.

Eggless Banana Oat Muffins 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..

  8. NOTES:.

  9. Don't over mix the batter as that may result in hard muffins. 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. Addition of nuts gives the nuts a nice crunch. Any nuts of choice can be used You can replace banana with about any fruit puree..

These muffins taste best fresh from the oven, and also are the perfect, healthy way to start your day! Take banana in a bowl and mash it roughly with fork. Add in oil, milk, vanilla, sugar and mix well. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, vegan, and low sugar. Gluten-Free muffins: You can use gluten free flour and gluten free oats.