Eggless Banana Oats muffins are delicious and yet healthy combination of bananas and oats. These muffin are so soft and melt in mouth that you won’t be able to stop at just one. The goodness of these muffins does not end at bananas and oats as it also contains whole wheat flour (or aata).
I was looking for a nice yummy recipe of eggless banana oats muffins from a long time. This recipe does not contain maida and butter. Just two tablespoons of cooking oil for the entire batch of six muffins!! Use any oil like sunflower oil or olive oil which is odourless and you can enjoy muffins without being guilty of stashing loads of calories.
It is really a delicious oats recipe which will make one eat oats without even realising it. As these muffins are quite fulfilling, they can be given as snacks or in dessert in kids’ tiffin. Also, you can grab one of these muffins along with your morning cup of coffee or tea when you are getting late and don’t have time for a proper breakfast.
These muffins get all their softness and moisture from banana and curd. For the sweetness, I have used some brown sugar which is again a healthier alternative to refined sugar we generally consume at home.
The muffin get its natural sweetness from the ripe bananas. I would advice, if you are trying this recipe, then please use only ripe bananas as I have added a nominal amount of sugar and these muffins get most of their sweetness from bananas.
You can garnish these muffins with any fruit or nuts of your choice. Some of the suggested options which you can use are strawberries, blueberries, dried cranberries, almonds, raisins or chocolate chips etc.I have used here dried cranberries and chocolate chips.
Look at the beautiful top and the soft fluffy insides of these muffins. Trust me, they are more delicious than they look. It is a must try banana recipe and I am sure you would love it!!
More eggless muffins recipes:
- Eggless Apple Muffins (Whole Wheat)
- Eggless Orange Muffins
- Eggless Vegetable Savoury Muffins
- Eggless Lemon Blueberry Muffins
I have shared a youtube video for this same recipe just in case you want the see how the whisking or folding of batter is done.
Watch Video:
List of Ingredients: (Makes 6 muffins)
- Oats – ½ cup
- Whole Wheat flour – ¼ cup + 1 tbsp
- Baking Powder – ¾ tsp
- Baking soda – ½ tsp
- Salt – A pinch
- Ripe Banana – 1 (large)
- Yoghurt (Thick Curd)- ¼ cup
- Brown Sugar – ¼ cup
- Milk – ¼ cup
- Oil – 2 tbsp
- Vanilla Essence – 1 tsp
For garnishing:
- Chocolate Chips – 2 tbsp
- Dried cranberries – 2 tbsp
Steps To Prepare:
Step 1:
Take oats in a grinding jar and grind them coarsely. Don’t grind them too fine. (I have used Quaker Oats here. You can use any brand of your choice.)
Step 2:
Sieve together whole wheat flour, baking soda, baking powder and salt in a bowl. Add coarsely ground oats to it. Keep it aside. These are the dry ingredients.
Step 3:
Peel the banana and mash it with the help of a fork.
Add yoghurt and brown sugar to it. Mix well till sugar is completely dissolved.
Step 4:
Preheat the oven to 180 degrees Celsius. Preheating oven is an essential step in baking. Please do not miss it.
While the oven is heating, add milk, vanilla essence and oil to the above mixture. Mix well.
Step 5:
Gently fold the dry ingredients in this liquid mixture. Be gentle.
Step 6:
Place the liners inside the muffin tray. If you don’t have liners you can also apply some oil or butter in the hollows of muffin tray. Pour the batter in muffin liners using spoon such that there are filled ¾th. Garnish the muffins with chocolate chips and dried cranberries.
Step 7:
If the oven has preheated by now, place the cupcake tin inside the oven and bake muffins at 180 degrees Celsius for 15 minutes. After 15 minutes, do the tooth pick test.
Prick the centre of any muffin by a toothpick and check. If the toothpick comes out clean the muffins are ready. If there is some liquid at the tip, bake for another 2 minutes.
Enjoy these warm melt in the mouth healthy Banana Oats Muffins with a cup of tea of coffee.
Bon Appetit!!
If you want to have them later, just let them cool down completely on a wire rack and store in an airtight container in fridge. As these muffins are made with fresh bananas store them in fridge at all times.
Pin it for later :
If you are new to baking and searching for supplies like mixing bowl or muffin tray, then you can check them out on Amazon.
- Muffin Liners: https://amzn.to/33rRdwb
- Pyrex Mixing Bowl: https://amzn.to/34A9x6H
- Silicon Spatula: https://amzn.to/2reopJo
(P.S: The links shared above are amazon affiliate links. Please refer to the privacy policy page for more details.)
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(14 votes, average: 4.71 out of 5)
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Could U pls help me with d cup measurement ? 1 cup = how many ml ?
Hi vinny, ya sure. 1 cup=240 ml.
Please let me know if you have any other confusion
Hi.
What would be the measurement in gms for 1 cup?
Thank you 😊
Thank U dear.. 😊
Welcome 🙂
Was searching for a similar recipe since ages. Thanks a tonne. I am definitely baking it tomorrow. Only i will make a sugar free version and add fruits for sweetness. Will get back to u for sure!
Thanks Devyani!! I think increasing half a banana will replace the sugar. I was also planning to try a sugar free version. Do let me know the outcome 🙂
Is it 180 degrees in Celsius?
Yes
Can I add eggs instead of hung curds…if yes how many
Hi Lavanya Amin,
As I have myself never done baking using eggs, I have no idea about this question.
What kind of oats is this…is this rolled oats? Do we need to dry roast them a bit before grinding?
Hi Kirti, I have used Quaker Instant Oats in the recipe. They do not need to be roasted.
I have also included a picture of it in the post. Hope it will help you.
Hi, can I use white sugar instead of brown?
Hi Sweta, Yes you can use white sugar also.
Hi Divya,
This is Priya here from Mumbai, India.
What a lovely recipe, that too along with step by step photos!! Very easy to follow instructions. I did a little bit of modification to the ingredients and I'm happy to say that even with the changes, it came out well. And…it was baked it in the airfryer. It took approximately the same time for baking that you've mentioned.
May you come up with many more such recipes.
Thanks and Regards
Priya
Hi Priya,
I am glad to know that you tried and liked this recipe. Such wonderful words of appreciation from readers like you give me immense satisfaction and motivation to work harder & better. Thanks for taking out time and sharing your valuable feedback. Would surely be coming up with more interesting recipes. Happy Baking!!
Warm Regards
Divya
Amazing recipe. My family liked it very much.Keep posting.
Thank you. Glad you liked them 😊
This recipe is amazing! I make them without the chocolate chips, and they are my family’s favorite! Some tips if you plan on baking these:
Fill cupcake liners with at the max half way full. They grow and expand a lot.
Use bananas when they are starting to look a little brown. I tried making a batch with completely yellow ones, and they did not come out good.
Whenever I make these, the muffin is stuck to the cupcake liner, so when you peel off the wrapper, it’s Half stuck to the liner.
I really liked this recipe, great combination of oats and banana! Keep it up!
Hi, these look delicious! I too never use eggs in my baking. I’m from the UK, & we don’t normally use cup measurements, usually ounces, grams & pounds. Could you let me know how much is 1 cup in ounces/ grams please. Many thanks. X
What would the calorie intake for 1 muffin?
This is just the recipe i had been longing to find as we eat home made healthy breads like these, everyday. Banana cakes/breads recipes are so loaded with oil and sugar that we refrained from them. Until we found yours!
I used jaggery powder and oats flour/atta (not flaked/rolled aots atta), as i had themin my pantry.
But my bread cracked on the top. I don’t have qualms about it as it tastes just right. But sometimes when i bake for guests i rather not have the cracks on top. Any tips to bake crackfree bread. Thanks already!
Thanks for the recipe Divya I’m in South Africa 🇿🇦 and will definitely be trying this
Hope you will like it 🙂
Hello, i made these and they turned out really well, very soft. Few substitutions i made: Used kuttu ka atta instead of atta; 2Tbsp of coconut sugar intead of brown (my banana was very ripe) and added some berries to the batter for a twist. Mine took approx. 18 min to bake.