Best Ever Eggless Banana Oatmeal Muffins Recipes

BANANA OAT MUFFINS

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.

BEST EVER EGGLESS BANANA OATMEAL MUFFINS

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

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!!