Eggless Oats Banana Muffins
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
Recipe
Eggless banana oats muffins
Equipment
- mixing bowl
- spatula
- 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.
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!