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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

  1. Preheat oven to 400 degrees Fahrenheit or 200 degrees Centigrade.
  2. Line a muffin pan with cake liners or spray or coat the pans with oil.

  3. Mash the bananas (about 3 to 4 small bananas) well, till there are no lumps and keep aside. You need about 1/2 cup.

  4. First gather the wet ingredients; 1/2 cup milk, 1/4 cup oil, 1/2 cup mashed bananas and 1/2 tsp vanilla essence.

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

  6. 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.

  7. 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.

  8. If you feel the batter is too thick, fold in a couple of tablespoons of milk to make a thick yet flowy batter.

  9. 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!!

  10. Bake in the preheated oven for about 20 minutes or until a toothpick inserted inside the center of the muffin comes out clean.
  11. Remove from the oven and place on cooling racks to cool completely.
  12. Serve these healthy muesli banana muffins warm or at room temperature.
  13. 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!