Eggless Banana Oats Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, mash the ripe bananas until smooth.
• STEP 3.Add the melted coconut oil, maple syrup, and vanilla extract to the mashed bananas and mix well.
• STEP 4.In a separate bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt.
• STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• STEP 6.Fold in any additional mix-ins, such as chocolate chips or chopped nuts.
• STEP 7.Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
• STEP 8.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 9.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 10.Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Cooking Tips

• Use ripe bananas for the best flavor and sweetness.
• Feel free to add your favorite mix-ins, such as chocolate chips, nuts, or dried fruit.
• If you don't have maple syrup, you can substitute with honey or agave syrup.
• To make the muffins gluten-free, use certified gluten-free oats and a gluten-free flour blend.
• For a vegan version, substitute the honey with a vegan-friendly sweetener.

Storage and Serving

• Store the muffins in an airtight container at room temperature for up to 3 days.
• To reheat, microwave the muffins for a few seconds or warm them in a toaster oven.
• Serve the muffins as a quick breakfast on the go or enjoy them as a snack with a cup of tea or coffee.