Steps to Prepare Speedy Eggless Banana Oat Muffins

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, eggless banana oat muffins. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Eggless Banana Oat Muffins is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Eggless Banana Oat Muffins is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook eggless banana oat muffins using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Eggless Banana Oat Muffins:

1. Get 3/4 cup old fashioned oats
2. Make ready 3/3 cup all purpose flour or wheat flour
3. Take 1 tsp baking powder
4. Get 1/2 tsp baking soda
5. Get pinch salt
6. Get 3 medium sized ripe banana,mashed
7. Prepare 1/4 cup oil(I have used canola oil)
8. Take 1/4 cup milk (of your choice)
9. Get 1/2 cup brown sugar
10. Get 1 tsp vanilla extract
11. Take 1/4 cup walnuts, finely chopped (You can use any nuts of your choice)
12. Make ready 2 tbsp cranberries
13. Get 2 tbsp raisins

Steps to make Eggless Banana Oat Muffins:

1. Preheat the oven to 350 F. Line a muffin/cupcake tray with liners and keep it ready.
2. In a mixing bowl, mash the banana using a fork followed by oil, vanilla extract, milk and brown sugar.Mix well using a whisk.
3. Sieve the dry ingredients like flour, oats, baking powder, pinch of salt and baking soda to the wet banana mixture. Mix everything well together.
4. Add chopped walnuts,cranberries and raisins. Gently fold the mixture so that walnuts and dry fruits are nicely incorporated.
5. Scoop this batter into the pre-lined muffin tray. Fill each muffin liner till 3/4th full. Top it with some walnuts (optional).
6. 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.
7. 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.
8. NOTES:
9. 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.

So that is going to wrap this up with this exceptional food eggless banana oat muffins recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!