Eggless Banana Oats Muffins Recipe

Recipe By Slurrp

These eggless banana oats muffins are a healthy and delicious treat. Made with ripe bananas, oats, and a touch of sweetness, they are perfect for breakfast or as a snack. The muffins are moist, fluffy, and packed with flavor. They are also a great way to use up overripe bananas. Enjoy these guilt-free muffins that are both nutritious and satisfying.

4.3
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Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Eggless Banana Oats Muffins
plan
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ingredients serve

Ingredients for Eggless Banana Oats Muffins Recipe

  • 0.33 Ripe Bananas
  • 1/25 cup Melted Coconut Oil
  • 1/25 cup Maple Syrup
  • 0.17 teaspoon Vanilla Extract
  • 1/4 cup Rolled Oats
  • 0.08 cup All Purpose Flour
  • 0.17 teaspoon Baking Powder
  • 0.08 teaspoon Baking Soda
  • 0.08 teaspoon Cinnamon
  • 1/25 teaspoon Salt
  • as required Optional Mix Ins: Chocolate Chips, Chopped Nuts, Dried Fruit

Directions: Eggless Banana Oats Muffins Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • STEP 2.In a large bowl, mash the ripe bananas until smooth.
  • STEP 3.Add the melted coconut oil, maple syrup, and vanilla extract to the mashed bananas and mix well.
  • STEP 4.In a separate bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt.
  • STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • STEP 6.Fold in any additional mix-ins, such as chocolate chips or chopped nuts.
  • STEP 7.Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • STEP 8.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • STEP 9.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • STEP 10.Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Cooking Tips

  • Use ripe bananas for the best flavor and sweetness.
  • Feel free to add your favorite mix-ins, such as chocolate chips, nuts, or dried fruit.
  • If you don't have maple syrup, you can substitute with honey or agave syrup.
  • To make the muffins gluten-free, use certified gluten-free oats and a gluten-free flour blend.
  • For a vegan version, substitute the honey with a vegan-friendly sweetener.

Storage and Serving

  • Store the muffins in an airtight container at room temperature for up to 3 days.
  • To reheat, microwave the muffins for a few seconds or warm them in a toaster oven.
  • Serve the muffins as a quick breakfast on the go or enjoy them as a snack with a cup of tea or coffee.
Nutrition
value
455
calories per serving
29 g Fat5 g Protein44 g Carbs2 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    5g
  • Carbs
    44g
  • Fiber
    2g

MacroNutrients

  • Carbs
    44g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    1mg
  • Vitamin A
    25mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    86mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp