Oats and banana muffins are the ultimate dessert choice especially if it served warm. These muffins are 100% eggless, easy to make, one bowl and 30 minutes recipe. These oats muffins are healthy and made with regular oats.
Muffin facts
Muffin recipe is a pretty modern recipe as it has got some fame around 20th centuary when coffeee shops like starbucks started serving in their shop.
There are a lot of variations you can try in muffins. even some of the muffin recipes include yeast too.
The recipe I am sharing today is very simple and a beginner recipe. You guys are already familiar with my baking skills. I am not an expert in that and even these days, I am learning a few more things.
So, in short, If I can make it, you can too 🙂
Can we store these muffins?
These muffins can stay fresh for 3 days in room temperature. These muffins can stay fresh for 5 to 6 days in a refrigerator. When storing in refrigerator, Always microwave muffins for a minute before serving. It will taste great.
I have not tried freezing the batter of the muffins yet. will update you guys soon.
Reasons to love these muffins,
- perfect beginner recipe
- easy to make
- perfect breakfast muffins
- super satisfying
- made in 30 minutes
- made with easily available ingredients
- perfect recipe for banana and oats lover 😉
Ingredients required to make Oats muffins,
And below is the list of ingredients I used in this recipe to make these soft, spongy oatmeal muffins.
Oats – I used regular plain oats here in this recipe. There are no other alternatives.
Flour – plain, unbleached all-purpose flour is used in this recipe. Those in India, check the label for all-purpose flour or “maida”.
Wet ingredients – Plain salted butter, milk and vanilla extract is used.
Other – mashed banana, baking powder, baking soda, and sugar are the other ingredients required to make perfect muffins.
Similar recipes on the blog you may like,
- Cardamom Cookies
- eggless chocolate cake recipe
- eggless chocolate brownies recipe
- edible cookie dough
- eggless chocolate cupcakes
Eggless banana oats muffins
Equipment
- baking tray
Ingredients
- ¾ cup all purpose flour, plain- unbleached (maida)
- 1 cup oats, regular plain
- ¼ cup salted butter, melted
- ½ cup milk
- 1 medium banana, mashed
- ⅓ cup sugar, Granulated or powdered
- ¼ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- melt butter and transfer in a bowl.
- add sugar and roughly mix it.
- add oats, flour, baking powder, baking soda and vanilla extract.
- mix all the ingredients really well.
- preheat your oven at 180°C or 350°F for 15 minutes.
- mash banana in a seperate bowl and transfer it into the flour mixture.
- add milk as well and mix the batter really well. Note– Your better must be sticky at this stage as oats will soak the moisture. If it is dry then add milk using spoon.
- Take a cupcake baking tray and place the liners inside it. You can spray/brush little bit of oil before placing the liner in the tray.
- using a scoop, transfer the batter evenly into the liners. Note – at this stage, You can top muffins with chopped banana or even with oats. I am keeping it plain.
- bake muffins on 180°C or 350°F for 20 minutes. check with the toothpick. If toothpick comes clean then your muffins are ready.If not, bake it for 3 to4 minutes more.
- Serve warm with tea or coffee.
Video
Notes
- I used melted butter to make these muffins. You can even use soften butter too.
- This recipe was meant to serve immediately in breakfast.
- granulated sugar and powdered sugar, both work fine for this recipe. you can even use granulated brown sugar.
- adjust the amount of banana according to your taste.
Priya
These muffins do make a great breakfast. Loved the idea of incorporating banana and skipping the eggs.
Super moist and delicious. Perfect for dessert or breakfast on the go!