Go Back
+ servings
banana oat muffins on a wooden board
Print

Eggless Banana Muffins

These eggless banana muffins are a super easy and healthy breakfast alongside some fruit. They're also naturally sweetened!
Course Breakfast
Cuisine baking
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 Muffins
Calories 351kcal
Author Shivani Raja

Ingredients

  • 2 tbsp Ground Flaxseed
  • 5 tbsp Cold Water
  • 1 cup/ 120 grams Wholemeal Flour can sub plain flour or a GF flour blend
  • ½ cup Porridge Oats
  • 1 tsp Baking Powder
  • ½ cup/ 120 grams Coconut Sugar can sub soft light brown sugar
  • pinch Salt
  • ½ cup/ 120 ml Sunflower Oil
  • 1 Ripe Spotty Banana
  • 1 shot Freshly Brewed Espresso can omit or use 2 tsp instant coffee dissolved in 30ml warm water
  • 1 tsp Vanilla Extract

Instructions

  • Preheat the oven to 180°C/350°F. Grease a 6 cup muffin tray with a little oil, or line with paper cases.
  • Make the flaxseed eggs by mixing the ground flaxseed and cold water in a small bowl. Set aside to thicken.
  • To a large mixing bowl, add the dry ingredients: wholemeal flour, oats, coconut sugar, baking powder, and a pinch of salt. Stir with a spatula to combine.
  • Peel the banana and mash using a fork in a small bowl. Add to the dry ingredients along with the sunflower oil, vanilla extract and espresso (if using).
  • Gently fold the wet ingredients into the dry using a spatula - try not to overmix! It's okay if there are some lumps in your batter.
  • Scoop the batter into the muffin tray using an ice cream scoop or ladle. The cups will be quite full.
  • Top with chocolate chips, sliced bananas or dried fruit (optional).
  • Bake the eggless banana muffins for 18-20 minutes or until golden and domed on top. Check at the 15 minute mark as some ovens work faster than others.
  • Serve warm with a cup of masala chai. Enjoy!

Notes

  • You can also fold some chocolate chips or fresh/frozen berries into the batter before scooping into the muffin tin. Depending on how many extras you add, you may end up with 7-8 muffins due to the volume of the additional ingredients.
  • These muffins will store in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1muffin | Calories: 351kcal | Carbohydrates: 40.9g | Protein: 4g | Fat: 19.8g | Saturated Fat: 2g | Sodium: 31mg | Fiber: 4.1g | Sugar: 22.8g