Over the years I have baked a lot using bananas, but haven't baked banana oatmeal muffins. This time while browsing for banana recipes in Pinterest I happened to see a couple of banana muffins with oats recipes. 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. These are not just oatmeal banana muffins without eggs but are vegan too.
I have used flax egg as egg substitute in this banana muffin recipe. Also since I was not following any recipe in particular I decided to make a small batch because didn't want to take a chance of wasting the ingredients if it didn't turn out good.
I need not have worried after all because these no egg banana oatmeal muffins turned out absolutely great! The muffins could have been a little bit sweeter for most of the people I guess but it was fine for us because we don't prefer very sweet muffins.
I also made it as mini banana oat muffins so that I can pack it as a small snack for my kids' school. That's why didn't add walnuts or any other nuts because schools here are nut-free.
I tried to incorporate few ingredients to make it a healthy breakfast oatmeal muffin recipe. So I have used whole wheat pastry flour, coconut palm sugar, avocado oil and organic almond milk. In the past I have sometimes not liked banana muffins made with whole wheat flour.
So tried it with whole wheat pastry flour this time and it was really good. Didn't miss the all-purpose flour at all.
Healthy Banana Oatmeal Muffins Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||15 Mins||12 Mini-Muffins|
- 3/4 cup whole wheat pastry flour
- 1/2 cup rolled oats
- 1/3 cup coconut palm sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 flax egg
- 1/2 cup mashed banana
- 2 tablespoons avocado oil
- 3 tablespoons almond milk (see My Notes)
- 1 teaspoon vanilla extract
- whole wheat pastry flour = all-purpose flour
- coconut palm sugar = brown sugar
- flax egg = 1/4 cup yogurt (dairy or non-dairy)
- avocado oil = any oil of your choice
- Preheat oven to 350 degrees F or 180 degrees C.
- Line 12 cup mini muffin tin with cupcake liners and grease it lightly with non-stick cooking spray so that the muffins will peel off the paper liner easily without sticking to it.
- Make flax egg in a small bowl and set aside.
- Put together the dry ingredients into a large bowl and mix it well to combine. Make a well in the centre.
- In another medium size bowl stir together all the wet ingredients and mix it with a whisk.
- Pour the wet mix into the flour mix well, stir gently to moisten all ingredients, don't over mix.
- Use a tablespoonful of the banana oats muffin batter to scoop out and fill it in the muffin cups.
- Bake it for 15-17 minutes or until a toothpick inserted in a muffin comes out clean.
- Remove the muffin tin from the oven and place it on a wire rack for about 5 minutes and then remove the muffins from the tin and let it cool completely on the rack before you can store it in an air-tight container.
- Increase the quantity of sugar by another tablespoon or two if you prefer sweeter muffins.
- You may also need to add another tablespoon or two of almond milk to get the right consistency for the muffin batter.
| Calories: 78|
Total Fat: 1.7g
Saturated fat: 0.9g
Unsaturated fat: 0.8g
Total Carbohydrate: 14.0
| Sugars: 4.8g|
Dietary Fiber: 1.7g
These eggless banana oat muffins can be frozen and thawed before serving. Once the muffins are cool completely wrap it individually with plastic wrap and store the wrapped muffins in a freezer safe plastic bag. Thaw it overnight or warm it up in the microwave oven for a few seconds before serving.
A few things can be done to make banana muffins more moist such as:
- increasing the quantity of mashed bananas
- increasing the quantity of oil a bit, and
- reducing the baking time.
- adding yogurt or buttermilk might also help.