Name: Healthy Muesli/Oats Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ¾ cup whole wheat flour; ½ cup muesli or oats ((if rolled oats, blitz a bit and if using quick cooking oats, use as such)); ¼ cup sugar ((Plain white, jaggery powder, coconut sugar etc.)); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ cup milk (Dairy or plant based); ½ cup mashed bananas; ¼ cup oil; ½ teaspoon vanilla essence; Pinch salt; 1/2 tsp cinnamon powder ((optional))

A healthy, make ahead eggless muffin, Muesli Banana Muffins are packed with flavor, nutrition and fiber; perfect for breakfast, an evening/mid morning snack or even for a kids’ lunchbox!!

Jump to Recipe

Originally, I had made these muffins with oats, which is a powerhouse of nutrition by itself. It comes out so good and has become a favorite to make for my friends too with whom I had shared this recipe even before I started this blog.

With bananas and whole wheat flour in it and of course oats; it was my favorite healthy snack to make when I had overripe, dark bananas on my counter with no one willing to eat them!!!

Whenever I need to munch on something crunchy and healthy, muesli is my to-go snack. You will always find a box of muesli cereal (I normally buy the Bagrry’s brand) full of dried fruits, nuts and healthy grains in my pantry.

To give my favorite recipe a boost, I substituted the oats with muesli and reduced sugar a little bit, and voila; how could it get any healthier?!! Now, my family can have these guilt free any time!!

These muffins are so easy to make:

Just mix the dry ingredients and wet ingredients in separate bowls and then stir them together till just mixed.
Add any extra goodies like raisin, dates, nuts, chocolate chips (for the kids!!) etc. and bake.

Recently, I made a batch of these easy muffins using a breakfast cereal which was too sweet for my liking to enjoy with milk! I totally omitted the sugar and they still came out divine and delicious! Check out the visuals!!

CHOCOLATE FLAVORED MUFFINS (updated April 12, 2020):

Being a chocolate lover but still wanting to enjoy healthy treats, decided to make a chocolate version and I was not disappointed!

I just substituted 2 tbsp of whole wheat flour with cocoa powder, used oats instead of muesli (as I was out of muesli), stirred in some chopped walnuts and viola, a healthy and quick snack to munch on; Chocolate banana muffins with the goodness of bananas, oats, whole wheat flour and a handful of walnuts!

Want to make it vegan? Just use a plant based milk and to make it more healthy, use coconut sugar!

VEGAN MUFFINS BAKED IN A 9 INCH PAN (Updated November 2020):

With many becoming vegan and wanting to enjoy desserts and snacks without any eggs or milk products, I tried making this muffin using a plant based milk (almond milk) and used coconut sugar instead of plain sugar.

Had a bit of Raisin Bran cereal (flakes of cereal with some raisins), so used that instead of oats. So, if you have some breakfast cereal leftover at the bottom of the pack, try using them in cakes and muffins.

For the chocolate lovers in our family, substituted 2 tbsp of the wheat flour with cocoa powder and topped with some walnuts for a more heart healthy treat!

I doubled the amount of ingredients listed below. Rest of the recipe is the same as mentioned below.

Poured the whole mixture into a 9-inch pan and baked it for about 35 minutes (can take about 35 to 40 minutes; check at 30 minutes or so). You could make it in a muffin or cupcake tin too; makes about 12 muffins.

The outcome was just scrumptious and absolutely decadent. My family has bookmarked this dish to make when we have excess bananas! Don't you just love this gorgeousness?

Do try this version too!

OATMEAL BANANA MUFFINS using JAGGERY

Like any Indian who loves jaggery based desserts, I decided to bake up a batch of this super easy and delicious oatmeal banana muffins using jaggery (unrefined cane sugar) instead of white sugar.

I absolutely love the earthy aroma of jaggery not to mention added nutrients like fiber and iron that we get when we use jaggery instead of plain sugar.

As usual, I have used whole wheat flour and of course plain milk (you can use plant based milk and make it vegan).

A sprinkle of chopped walnuts and raisins before baking and off to the oven!

Rest of the recipe is the same.

Don't they just look scrumptious and delicious?

Healthy, easy, guilt free, tasty moist muffins (or cake) are ready in a jiffy!!

No blender, no hand mixer, no special equipment needed; just bowls and spoons!!!!

They are so easy, even your kids can make them.

So the next time, you have some bananas that are over ripe, have some cereal that no one wants to eat or just want to eat something healthy and quick, make these Muesli/Oats Banana muffins and serve your family a healthy treat!!

Enjoy and Happy Baking/Eating!

If you love baking and need some simple, easy to make bakes, then do check out these too:

Now, let's see how to bake up this simple, easy Eggless Muesli/Oats Banana Muffins:

Healthy Muesli/Oats Banana Muffins

Soft, moist, healthy and crunchy, these banana muffins with muesli (or oats) in them are perfect as a nutritious snack, full of fiber and totally egg free!!!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Author Vanitha Bhat

Ingredients

¾ cup whole wheat flour
½ cup muesli or oats (if rolled oats, blitz a bit and if using quick cooking oats, use as such)
¼ cup sugar (Plain white, jaggery powder, coconut sugar etc.)
1 teaspoon baking powder
½ teaspoon baking soda
½ cup milk Dairy or plant based
½ cup mashed bananas
¼ cup oil
½ teaspoon vanilla essence
Pinch salt
1/2 tsp cinnamon powder (optional)

Instructions

Preheat oven to 400 degrees Fahrenheit or 200 degrees Centigrade.
Line a muffin pan with cake liners or spray or coat the pans with oil.
Mash the bananas (about 3 to 4 small bananas) well, till there are no lumps and keep aside. You need about 1/2 cup.
First gather the wet ingredients; 1/2 cup milk, 1/4 cup oil, 1/2 cup mashed bananas and 1/2 tsp vanilla essence.
In a small bowl, mix the wet ingredients with a spoon/whisk and keep aside.
Now, mix/whisk the dry ingredients in a large bowl; 3/4 cup whole wheat flour, 1/2 cup muesli/oats, 1/4 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda and pinch salt in a large bowl with a whisk or spoon.
Gently, mix the wet ingredients into the dry ingredients with a spoon/spatula just until mixed; it is ok if you see some dry specks. Do not over mix or the muffins will become hard and dry.
If you feel the batter is too thick, fold in a couple of tablespoons of milk to make a thick yet flowy batter.
Divide batter among the prepared muffin cups. Top each with some raisins/walnuts/chocolate chips (optional) or you can sprinkle some granulated sugar on top (optional); this gives a crunchy top to the muffins!!
Bake in the preheated oven for about 20 minutes or until a toothpick inserted inside the center of the muffin comes out clean.
Remove from the oven and place on cooling racks to cool completely.
Serve these healthy muesli banana muffins warm or at room temperature.
Enjoy!!

Recipe Notes

If you do not have muesli, you can use oats. If using rolled oats, blitz a bit; not too much or leave as such. If using cooking instant oats, then use as such.
I have tried using plain white sugar, jaggery powder, coconut sugar etc. They all work great.
If you love the aroma of cinnamon, feel free to stir in 1/2 tsp of cinnamon powder with the dry ingredients.
If you love chocolate flavor, then substitute 2 tbsp of the whole wheat flour with cocoa powder. Rest of the recipe is the same.
To make it more scrumptious, you can stir in or top with or stir in raisins, chocolate chips, nuts or any other dried fruit in the batter before baking.
For a vegan option, use almond milk or soy milk instead of regular milk.
If you have nut allergies, use muesli without the nuts or use oats instead.
Make sure to not over mix for lighter muffins.
Check the post for step-wise instructions, variations to make these muffins as well as to make in a 9-inch pan.
Store leftovers in the fridge after a day in an airtight container.
Enjoy and Happy Baking/Eating!

Step-by-step method:

Preheat oven to 400 degrees Fahrenheit or 200 degrees Centigrade.
Line a muffin pan with cake liners or spray or coat the pans with oil.
Mash the bananas (about 3 to 4 small bananas) well till there are no lumps and keep aside. You need 1/2 cup.
First gather the wet ingredients; 1/2 cup milk, 1/4 cup oil, 1/2 cup mashed bananas and 1/2 tsp vanilla essence.

In a small bowl, mix the wet ingredients with a spoon and keep aside.

Now, keep the dry ingredients ready; 3/4 cup whole wheat flour, 1/2 cup muesli/oats/your favorite breakfast cereal (crush them slightly if they are large in size), 1/4 cup sugar, 1 tsp baking powder, 1/2 baking soda and pinch salt.

In another large bowl, mix the dry ingredients; with a spoon or whisk.

Now gently, mix the wet ingredients into the dry ingredients with a spoon just until mixed; it is ok if you see some dry specks. Do not over mix or the muffins will become hard and dry. Add some more milk if needed.

Divide batter among the prepared muffin cups. Top each with some raisins (optional) or you can sprinkle some granulated sugar on top(optional); this gives a crunchy top to the muffins!!