These Eggless WholeWheat Banana Oatmeal muffins is one of the best banana muffins recipe you will ever need!! Its moist, soft, light, slightly chewy and crunchy and full of banana favor. Even a non-banana lover is going to love these muffins!!
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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. For those busy and rushed days when making a simple oatmeal seems like difficult and time-consuming task, these handy dandy easy muffins come to the rescue. 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. Just grab and you are ready to go.
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 or kids lunchbox. You can make them ahead of time and store in refrigerator for up to 4 days or in the freezer for longer.
Step By Step Method for making Muffins in the Oven:
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 ¾th 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.
Can we bake these Muffins in Instant Pot and Air-fryer?
The answer is Yesssss!!! I baked these muffins in Instant Pot and Air Fryer and they tuned out amazing!! Super moist and delicious!!! I am thinking these would be my got to way to make them going forward. The only pro that the Oven had over these is, large quantity can be baked at once in oven compared to these gadgets.
To bake these muffins in Instant Pot and Air-fryer, you will need to use silicone moulds.
To Bake Muffins in Instant Pot:
- Fill the Instant pot stainless steel pot with 2 cups of water. Place a trivet (preferably with handles) inside.
- Fill the batter in silicone moulds and place the mould on the trivet carefully. Or alternately place them into a round baking dish and then place the dish on the trivet. Cover with a foil lined with tissue paper from inside.
- Bake in cake mode or manual mode for 11 mins followed by a quick release after 5 mins.
- Lift the trivet using the handles and place it on a cooling rack. Carefully remove the foil. Its ok if the muffins look wet initially, they will settle. Allow to cool and soft moist muffins are ready!!
To Bake Muffins in Air- Fryer:
- Fill the batter in silicone moulds and place them on the bottom of the airfryer. Bake at 320 for 12-14 mins or until done i.e. toothpick inserted in the center of muffin comes out clean without an batter stuck on it. They tend to brown more compared to oven but the texture is so good, crispy on the top and soft and moist inside. You can lower the temp if you think they are browning more rapidly (may depend on the brand of air fryer).
- Remove and let them cool on the cooling rack. They should slide through very easily. Soft moist muffins are ready!!
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!!
More such healthy baked recipes using banana for you to try:
- BANANA CHOCOLATE CAKE
- BANANA CHOCOLATE CHIP MUFFINS
- APPLE BANANA STREUSEL MUFFINS
- BANANA CHOCOLATE CHIP OATMEAL COOKIES
Eggless Wholewheat Banana Oatmeal Muffins
Equipment
Ingredients
- 1 cup wholewheat flour (atta)
- 1 cup quick cooking oats (or ¾th cup old fashioned oats)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup mashed banana (2 large overripe bananas)
- ½ cup oil (used canola)
- 1 tsp vanilla extract
- ½ cup packed brown sugar or honey or maple syrup
- ¼ cup chopped walnuts (optional and can use any nuts of choice like pecans, almonds)
- ⅛ cup milk (of choice)
- pinch of salt
Instructions
Oven Method:
- 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.
- Add dry mixture to the wet banana mixture. Combine everything using a spatula without over mixing.
- 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 ¾th full. Top it with some walnuts and oats (optional).
- 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.
Instant Pot Method:
- Make the batter same as Oven Method
- Fill the Instant pot stainless steel pot with 2 cups of water. Place a trivet (preferably with handles) inside.
- Fill the batter in silicon moulds and place the mould on the trivet carefully. You can also place them into a round baking dish and then place the dish on the trivet. Cover with a foil lined with tissue paper from inside.
- Bake in cake mode or manual mode for 11 mins followed by a quick release after 5 mins.
- Lift the trivet using the handles and place it on a cooling rack. Carefully remove the foil. Its ok if the muffins look wet initially, they will settle. Allow to cool and they should slide through very easily. Soft moist muffins are ready!!
Air Fryer Method:
- Make the batter same as Oven Method
- Fill the batter in silicon moulds and place the mould on the bottom of the airfryer. Bake at 320 for 12-14 mins or until done i.e. toothpick inserted in the center of muffin comes out clean without an batter stuck on it.. They tend to brown more compared to oven but the texture is so good, crispy on the top and soft and moist inside. You can lower the temp if they are browning too quickly. Temp may vary depending on the brand of air-fryer.
- Remove and let them cool on the cooling rack. Allow to cool and they should slide through very easily. Soft moist muffins are ready!!
Notes
- 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 ½ cup sugar worked perfect.
- Addition of nuts gives the nuts a nice crunch. Any nuts of choice can be used
- You can replace 1 banana with about ¼ to ½ cup of pumpkin puree. Add some pumkin spice too for Fall vibes.
- Old fashioned oats work great too but they make absorb more moisture so add just about ¾ cup.
Stay Healthy and Happy Baking!!
Shweta
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Thank you, Albert. Glad you found it useful.