Eggless Wholewheat Banana Oatmeal Muffins Shweta In The Kitchen

Be it Eggless WholeWheat Banana Oatmeal Muffins or my Banana Chocolate Chip Muffins both make excellent breakfast, snack or even dessert recipes. They are even great as treats or baked goodies to share with your friends or family. Or pack for them for long road trips and picnics or kids lunchbox. You can make them ahead of time and store in refrigerator for up to 4 days or in the freezer for longer.

Step By Step Method for making Muffins in the Oven:

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 and add this to the wet banana mixture. Combine everything using a spatula. (do not over mix) I added the dry ingredients directly to the wet mixture as shown in the pic but recommend mixing them in a separate bowl first. 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 ¾th full. Top it with some walnuts and oats (optional). I made around 8 good sized muffins. 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.

Can we bake these Muffins in Instant Pot and Air-fryer?

The answer is Yesssss!!! I baked these muffins in Instant Pot and Air Fryer and they tuned out amazing!! Super moist and delicious!!! I am thinking these would be my got to way to make them going forward. The only pro that the Oven had over these is, large quantity can be baked at once in oven compared to these gadgets. To bake these muffins in Instant Pot and Air-fryer, you will need to use silicone moulds.

To Bake Muffins in Instant Pot:

Fill the Instant pot stainless steel pot with 2 cups of water. Place a trivet (preferably with handles) inside. Fill the batter in silicone moulds and place the mould on the trivet carefully. Or alternately 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 soft moist muffins are ready!!

To Bake Muffins in Air- Fryer:

Fill the batter in silicone moulds and place them 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 you think they are browning more rapidly (may depend on the brand of air fryer). Remove and let them cool on the cooling rack. They should slide through very easily. Soft moist muffins are ready!!

That’s it, our healthy and tasty Eggless Whole Wheat Banana Muffins are ready. Serve them with milk or tea/coffee for breakfast or snacks. Enjoy!!