Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, eggless banana oat muffins. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, and low sugar. Or make these muffins without eggs if you are caught without eggs for your usual recipe.
Eggless Banana Oat Muffins is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Eggless Banana Oat Muffins is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook eggless banana oat muffins using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Eggless Banana Oat Muffins:
- Get 3/4 cup old fashioned oats
- Get 3/3 cup all purpose flour or wheat flour
- Get 1 tsp baking powder
- Get 1/2 tsp baking soda
- Take pinch salt
- Make ready 3 medium sized ripe banana,mashed
- Take 1/4 cup oil(I have used canola oil)
- Make ready 1/4 cup milk (of your choice)
- Make ready 1/2 cup brown sugar
- Make ready 1 tsp vanilla extract
- Get 1/4 cup walnuts, finely chopped (You can use any nuts of your choice)
- Make ready 2 tbsp cranberries
- Get 2 tbsp raisins
Add the almond milk, oil, vanilla, vinegar, and mix until combined. These eggless banana oat muffins can be frozen and thawed before serving. Once the muffins are cool completely wrap it individually with plastic wrap and store the wrapped muffins in a freezer safe plastic bag. Thaw it overnight or warm it up in the microwave oven for a few seconds before serving.
Instructions to make Eggless Banana Oat Muffins:
- Preheat the oven to 350 F. Line a muffin/cupcake tray with liners and keep it ready.
- In a mixing bowl, mash the banana using a fork followed by oil, vanilla extract, milk and brown sugar.Mix well using a whisk.
- Sieve the dry ingredients like flour, oats, baking powder, pinch of salt and baking soda to the wet banana mixture. Mix everything well together.
- Add chopped walnuts,cranberries and raisins. Gently fold the mixture so that walnuts and dry fruits 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 (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.
- 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 1/2 cup sugar worked perfect. - Addition of nuts gives the nuts a nice crunch. Any nuts of choice can be used - You can replace banana with about any fruit puree.
As I wanted these muffins to be on the healthier side, I have not added sugar in them. Honey is a healthy replacement of sugar. There are many health benefits of honey. Therefore, I have used honey (in place. How to store Eggless Banana Muffins.
So that is going to wrap this up with this special food eggless banana oat muffins recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
