Best Ever Eggless Banana Oatmeal Muffins

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Yield: 6muffins
  • About This Recipe

    “These have to be the best banana muffins I’ve tasted! I found this recipe on Allrecipes.com and tweaked it to make it egg-free and low-fat. These muffins taste best fresh from the oven, and also are the perfect, healthy way to start your day!”

    Ingredients

  • 3/4 cupall-purpose flour
  • 1/2 cuprolled oats
  • 1/4 cupbrown sugar, unpacked
  • 1teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 3/8 cup skim milk or 3/8 cupsoymilk
  • 1/4 cupapplesauce
  • 1/4 teaspoonvanilla extract
  • 1/2 cupmashed banana
  • Directions

  • 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.
  • Reviews

  • “I doubled this recipe and I am very glad I did! 6 muffins just wouldn’t have done it! We ate these for a snack right after they were baked with butter melting on them, YUM! Then we had them for breakfast the next morning! They are so good! Moist, just sweet enough. Flavor is great! The only thing I did was up the vanilla to a full teaspoon, otherwise I made them as the recipe directs. Thank you Anu, for a great recipe!”

  • “I made these for my parents in law while they visited and we all concurred that they were very good.I used whole wheat pastry flour which made them taste a little nuttier and added more fiber.”

  • “Jsut finished making these nOw – though by the time they reached my plate, they weren’t as lOw fat. I didn’t have applesauce and used the same about of peanut butter. Added 1/2 tsp of hOney an 1/4 cup of bran cereal. Then i sprinkled the tOp of half with chOcolate chips and the other half with nuts…mmmm mmm goOdness 😀 There’s a secOnd batch in the oven already :)”

  • “Delicious super healthy muffin! I used splenda instead of brown sugar and it was still excellent.Although I didn’t need to leave them in for 20 minutes, the tops were overcooked, but that could just be my oven.”

  • “these were very good for being eggless and low fat, wow! i had no problem munching on these instead of those evil candy bars that have been haunting me since the beginning of my diet!the only thing i kind of changed was, instead of using regular apple sauce, i used Apple and Pear Sauce, recipe #41166. they turned out great. the only thing i would do differently next time is take the time to grease the muffin pan, instead of using paper cups. like half the muffin stuck to em. grr”

  • “These did not come out the way I thought they would. The were so sticky that half of the muffin stuck to my liners. The flavor was just alright. :-(“

  • “This is a great recipe.I just found out my son is alergic to eggs and he LOVES these muffins.I re-fatted these mufifns by switching the applesuace for canola oil and I use whole wheat flour instead of white.But they’re awesome without the adjustments too :)”

  • “I am absolutely in love with these muffins, I have made them at least 10 times.I have no need to look at the recipe anymore :)I have made a few adjustments.Instead of the apple sauce I cut an apple into tiny pieces and simmer it in grapefruit juice for about 10 minutes.I also add more banana than the recipe calls for.I, as well, used a whole wheat flour.They have turned out fantastic every single time.I use paper liners and have never had a sticking problem.I just took a batch out of the oven and decided I best let the world know how lovely these are.”

  • “These are delicious!My kids loved them!We were looking for something different to make for breakfast and these hit the spot!Great for breakfast or snacking!Super healthy too!We doubled the recipe and I am so glad we did!Also doubled the vanilla, next time we will add some chocolate chips…yum!Thanks for the recipe!”

  • “Everyone should try this! Moist, tasty and low-fat!I followed the recipe almost exactly (which I never do) and these muffins came out perfect. Only changes: 1/2 cup AP flour and 1/4 cup whole wheat flour (next time will try with all WW flour), non-fat lactaid milk and 1 tbsp vanilla extract. They were gone so fast I am planning on making another batch already!!”

  • “These are great!!!Very moist and very tasty.I doubled the recipe and used 1/3 of the flour whole wheat.Awesome!”

  • “Did not work out well- very tough, not cooked right :(“

  • “These are amazing. My 5 children devoured them and I didn’t even have to go to the store for eggs. Perfect food storage recipe. My family likes them better than other muffins! I did four times the batch and added some frozen berries instead of the banana. I also use this recipe to make banana bread in a loaf pan and it turns out great! My husband loves to take these for lunch.”

  • “these did not turn out for me”

  • “These are really good. I added cinnamon and raisins and doubled the recipe. My only problem was because there was no butter and anything like that in the recipe, my muffins stuck to the paper wrapping. However, if you heat them up a bit the wrapping comes off no problem :)”

  • “Excellent recipe Anu.My son is allergic to eggs and this recipe is perfect.The muffins came out soft and light and are just sweet enough.I also added raisins to this.Definitely will be my go to recipe for muffins.Thank you!”

  • “This was definitely best straight out of the oven — the oats were somewhat crispy then, but after the muffins cooled, they became sort of chewy.I used two tablespoons of Splenda brown sugar blend in place of the brown sugar; I also used soymilk.These muffins didn’t rise as much as I’d have expected, and they did stick to the muffin liners quite a bit; I think foil liners would work better!Thanks for posting.”

  • “These were moist and crumbly, actually, the best I have ever had.”

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