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 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 6Muffins
Calories 351kcal
Author Shivani Raja
Ingredients
2tbspGround Flaxseed
5tbspCold Water
1 cup/ 120 gramsWholemeal Flourcan sub plain flour or a GF flour blend
½cupPorridge Oats
1tspBaking Powder
½ cup/ 120 gramsCoconut Sugarcan sub soft light brown sugar
pinchSalt
½ cup/ 120 mlSunflower Oil
1Ripe Spotty Banana
1shotFreshly Brewed Espressocan omit or use 2 tsp instant coffee dissolved in 30ml warm water
1tspVanilla 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.