Best 6 Best Ever Eggless Banana Oatmeal Muffins Recipes

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Are you craving a healthy and delectable treat that's also incredibly easy to make? Look no further than our comprehensive guide to creating the best eggless banana oatmeal muffins you've ever tasted! Crafted with wholesome ingredients like ripe bananas, hearty oats, and a touch of sweetness, these muffins are a delightful fusion of flavors that cater to various dietary preferences, ensuring that everyone can indulge in this guilt-free indulgence. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and helpful tips will empower you to whip up a batch of these delectable muffins with ease. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will redefine your perception of eggless baking.

Check out the recipes below so you can choose the best recipe for yourself!

BEST EVER EGGLESS BANANA OATMEAL MUFFINS



Best Ever Eggless Banana Oatmeal Muffins image

These have to be the best banana muffins I've tasted! I found this recipe on Allrecipes.com and tweaked it to make it egg-free and low-fat. These muffins taste best fresh from the oven, and also are the perfect, healthy way to start your day!

Provided by Anu_N

Categories     Quick Breads

Time 30m

Yield 6 muffins

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar, unpacked
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/8 cup skim milk or 3/8 cup soymilk
1/4 cup applesauce
1/4 teaspoon vanilla extract
1/2 cup mashed banana

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
  • In another large bowl, mix together milk, applesauce, and vanilla.
  • Add the mashed bananas, and combine thoroughly.
  • Stir the flour mixture into the banana mixture until just combined.
  • Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
  • Bake at 400 degrees F (205 degrees C) for 20 minutes.

EGGLESS WHOLEWHEAT BANANA OATMEAL MUFFINS



Eggless Wholewheat Banana Oatmeal Muffins image

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!!

Provided by Shweta Arora

Categories     Breakfast     Dessert     Snack

Number Of Ingredients 11

1 cup wholewheat flour ((atta))
1 cup quick cooking oats ((or 3/4th 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

Steps:

  • 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 3/4th 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.
  • 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!!
  • 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!!

BANANA OAT MUFFINS



Banana Oat Muffins image

A healthy and delicious morning treat!

Provided by Karen Resciniti

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 ½ cups unbleached all-purpose flour
1 cup rolled oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
¾ cup milk
⅓ cup vegetable oil
½ teaspoon vanilla extract
1 cup mashed bananas

Steps:

  • Combine flour, oats, sugar, baking powder, soda, and salt.
  • In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  • Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 7.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 296 mg, Sugar 11.5 g

BANANA OATMEAL MUFFINS



Banana Oatmeal Muffins image

These are healthy muffins that are sure to give you energy that will last an entire day.

Provided by Olivia

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

1 cup white sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1 tablespoon milk
1 teaspoon allspice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
½ cup old-fashioned oats
½ cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
  • Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
  • Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Nutrition Facts : Calories 295 calories, Carbohydrate 43 g, Cholesterol 51.4 mg, Fat 12.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 172.9 mg, Sugar 20.7 g

BANANA OATMEAL MUFFINS



Banana Oatmeal Muffins image

Make and share this Banana Oatmeal Muffins recipe from Food.com.

Provided by liz timm

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup quick oats
3/4 cup plain yogurt
1 cup ripe banana, mashed (about 2 bananas)
1/4 cup oil
1 egg

Steps:

  • Preheat oven to 400.
  • Grease a muffin pan.
  • In a large bowl, whisk together flour, brown sugar, baking powder and soda.
  • In another bowl stir together oats and yogurt, stirring in banana, oil and egg.
  • Stir mixture into flour mixture and stir until moistened.
  • Put in muffin pans and bake for 20- 25 minute until done.

Nutrition Facts : Calories 182.6, Fat 6, SaturatedFat 1.2, Cholesterol 19.6, Sodium 101.5, Carbohydrate 29.6, Fiber 1.3, Sugar 15.6, Protein 3.4

BANANA OATMEAL MUFFINS RECIPE BY TASTY



Banana Oatmeal Muffins Recipe by Tasty image

Here's what you need: bananas, eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, greek yogurt, oats, whole milk, topping of your choice

Provided by Robin Broadfoot

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

2 bananas
2 eggs
⅓ cup maple syrup
¼ teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
1 tablespoon cinnamon
1 cup greek yogurt
3 cups oats
1 cup whole milk
topping of your choice, as desired

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
  • Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
  • Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.
  • Bake for 30 minutes.
  • Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
  • Enjoy!

Nutrition Facts : Calories 220 calories, Carbohydrate 38 grams, Fat 3 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams

Tips:

  • Ensure your bananas are ripe. The riper the bananas, the sweeter and more flavorful your muffins will be.
  • Don't overmix the batter. Overmixing can result in tough, dense muffins.
  • Use a muffin pan with a non-stick coating or line it with paper liners. This will prevent the muffins from sticking.
  • Fill the muffin cups about 2/3 full. Overfilling can result in muffins that overflow and bake unevenly.
  • Bake the muffins at a moderate temperature (350°F) for about 20-25 minutes. Check the muffins for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are done.
  • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These eggless banana oatmeal muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be enjoyed by people of all ages. With their sweet banana flavor and hearty oatmeal texture, these muffins are sure to be a hit. So next time you're looking for a quick and easy treat, give these muffins a try!

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