Eggless Whole Wheat Strawberry Banana Oat Muffins Food

EGGLESS WHOLE WHEAT STRAWBERRY BANANA OAT MUFFINS

Steps:

• Pre heat oven to 350 deg C and Line a standard cupcake pan.
• In a small bowl add strawberries and raisins . Sprinkle 1 tablespoon flour and coat well . Keep it aside .
• In another bowl combine warm water and flax seed meal and keep aside until it gels up.
• In a blender/ mixer add chopped bananas , milk , oil , flax seed meal , lemon juice , vanilla , sugar and puree until smooth.
• In a big mixing bowl , sift the whole wheat flour/ atta.
• Add in all other dry ingredients and give a quick mix with a spoon.
• Now add the prepared puree to the dry ingredients.
• Mix well with a spatula or whip it with a hand held or electric whisk .
• Do not over mix. The batter for these muffins have to be thick.
• If you feel that the batter is very thick then add 1- 2 tablespoon milk to get desired consistency.
• Now add in the flour coated strawberries and raisins to the batter and fold well .
• Reserve some for topping the cupcake.
• With a help of an ice cream scooper or a spoon scoop the batter in the cupcake pan up to 2/3 full
• Top the reserved strawberries raisins along with rolled oats .
• Tap the pan gently over the counter to get rid of any trapped air bubbles.
• Bake it in a pre heated oven for 18-22 minutes.
• Check at 18 minute mark. Mine were done in 20 minutes.

WHOLE WHEAT BANANA OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
• Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

STRAWBERRY BANANA OATMEAL MUFFINS

Steps:

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper cases and lightly spray some oil in the case to prevent the muffin batter from sticking to it.
• Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
• Combine mashed banana, lemon juice, almond milk, melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
• In another mixing bowl, whisk together flour, rolled oats, baking soda, baking powder, and salt.
• Stir the dry ingredients into the wet and pour in the finely diced strawberries. If yours are thawed, discard juice released or the muffins will be too moist.
• Fill the muffin cases up to 3/4 their level and sprinkle extra rolled oats on top if desired.
• Bake in the center rack of the preheated oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
• Cool in the pan for 5 minutes, then release and cool down on a wire rack. Brush some maple syrup on top for extra sweetness if desired.

EGGLESS WHOLEWHEAT BANANA OATMEAL MUFFINS

Steps:

• Preheat the oven to 350F. Line a muffin/cupcake tray with liners and keep it ready.
• In a mixing bowl add the mashed banana (use a fork to mash) followed by oil, vanilla extract and brown sugar.Mix well using a whisk.
• In a separate bowl, add the dry ingredients like whole wheat flour, oats, baking powder, pinch of salt and baking soda. Mix everything well together.
• Add dry mixture to the wet banana mixture. Combine everything using a spatula without over mixing.
• Add chopped walnuts and milk. Gently fold the mixture so that walnuts and milk are nicely incorporated.
• Scoop this batter into the pre-lined muffin tray. Fill each muffin liner till 3/4th full. Top it with some walnuts and oats (optional).
• Bake at 350 for 25-30 mins or until done i.e. toothpick inserted in the center of muffin comes out clean without an batter stuck on it.
• Let them cool in the tray for 10 mins and then transfer on to a cooling rack. Serve or store in airtight container for upto 3-4 days. Or freeze upto 2 weeks for later use.
• Make the batter same as Oven Method
• Fill the Instant pot stainless steel pot with 2 cups of water. Place a trivet (preferably with handles) inside.
• Fill the batter in silicon moulds and place the mould on the trivet carefully. You can also place them into a round baking dish and then place the dish on the trivet. Cover with a foil lined with tissue paper from inside.
• Bake in cake mode or manual mode for 11 mins followed by a quick release after 5 mins.
• Lift the trivet using the handles and place it on a cooling rack. Carefully remove the foil. Its ok if the muffins look wet initially, they will settle. Allow to cool and they should slide through very easily. Soft moist muffins are ready!!
• Make the batter same as Oven Method
• Fill the batter in silicon moulds and place the mould on the bottom of the airfryer. Bake at 320 for 12-14 mins or until done i.e. toothpick inserted in the center of muffin comes out clean without an batter stuck on it.. They tend to brown more compared to oven but the texture is so good, crispy on the top and soft and moist inside. You can lower the temp if they are browning too quickly. Temp may vary depending on the brand of air-fryer.
• Remove and let them cool on the cooling rack. Allow to cool and they should slide through very easily. Soft moist muffins are ready!!

STRAWBERRY BANANA WHEAT AND OAT MUFFINS

Steps:

• Preheat oven to 375.
• Mix all dry ingedients in a medium bowl and set aside.
• Mix all wet ingredients and combine with the dry.
• Spray a 12 hole muffin pan with cooking spray, (I prefer the one with flour).
• Fill muffins 3/4 full and place in oven for 17 minutes.

BEST EVER EGGLESS BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
• In another large bowl, mix together milk, applesauce, and vanilla.
• Add the mashed bananas, and combine thoroughly.
• Stir the flour mixture into the banana mixture until just combined.
• Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 20 minutes.