Eggless Wholewheat Banana Oatmeal Muffins with a glass of milk or your favorite cup of tea/coffee makes the perfect healthy and wholesome breakfast or snack combo. This is one of the best banana muffins recipe you will ever need. Its moist, soft, light, slightly chewy (due to oats) and crunchy (due to nuts) and full of banana favor. In short, just perfect -be it taste or texture. I would say even a non-banana lover is going to love these muffins.
For those busy and rushed days when making a simple oatmeal seems like difficult and time-consuming task, these handy dandy muffins come to the rescue. Just grab and you are ready to go. Great for kids too as they are filled with bananas, oats and whole wheat flour. Healthy and tasty!! Bake these over the weekend and you have a healthy treat/snack ready for the week ahead.
Be it Eggless WholeWheat Banana Oatmeal Muffins or my Banana Chocolate Chip Muffins both make excellent breakfast, snack or even dessert recipes. They are even great as treats or baked goodies to share with your friends or family. Or pack for them for long road trips and picnics. You can make them ahead of time and store in refrigerator for up to 4 days or in the freezer for up to 2 weeks.
Now to the recipe…
Ingredients: (Makes 8-10 muffins)
1 cup whole wheat flour
1 cup quick cooking oats
1 tsp baking powder
1/2 tsp baking soda
1 cup mashed banana ( used 2 large overripe bananas)
1/2 cup oil (used canola)
1 tsp vanilla extract
1/2 cup packed brown sugar (or to taste)
1/8 cup of milk (Omit to make these vegan)
pinch of salt
Preheat the oven to 350F. Line a muffin/cupcake tray with liners and keep it ready.
In a mixing bowl add the mashed banana (use a fork to mash) followed by oil, vanilla extract and brown sugar. Mix well using a whisk. In a separate bowl, add the dry ingredients like whole wheat flour, oats, baking powder, pinch of salt and baking soda. Mix everything well together and add this to the wet banana mixture. Combine everything using a spatula. (do not over mix) I added the dry ingredients directly to the wet mixture as shown in the pic but recommend mixing them in a separate bowl first.
Add chopped walnuts and milk. Gently fold the mixture so that walnuts and milk are nicely incorporated. Scoop this batter into the pre-lined muffin tray. Fill each muffin liner till 3/4th full. Top it with some walnuts and oats (optional). I made around 8 good sized muffins. 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. 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.
- 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
That’s it, our healthy and tasty Eggless Whole Wheat Banana Muffins are ready. Serve them with milk or tea/coffee for breakfast or snacks. Enjoy!!
Stay Healthy and Happy Baking!!