Whole Wheat Banana Oatmeal Muffins (Egg-free)

October 23, 2017



No matter how hard I try, I always end up with overripe bananas by the end of the week. Before you ask, yes, I have tried covering the ends with cling wrap, keeping bananas in a dark place, but nothing has worked well for me. I used to bake banana bread every week, just to use these up. In fact, Banana bread + coffee had become a Saturday morning ritual for us. But too much of anything is bound to become boring after a while. Banana bread started to look less appealing to the both of us. There came a point when neither of us could even stand the sight of speckled bananas. Gone was the Saturday breakfast ritual and all overripe bananas went straight to the trash can. 


But this time I had half a dozen bananas, fully ripe and some even black. With all the Diwali prep, I had forgotten the ripening bananas in the fruit basket. I didn’t have the heart to throw away so many, so the banana bread was back again. Only this time, I decided to make it “healthier” by cutting out all the processed ingredients, and by making muffins instead of a loaf. It's very easy to overeat when you have a whole loaf in front of you. These muffins have,


No refined flour 

No refined sugar 

No butter

No eggs

High fiber


All these in a breakfast muffin! Dream come true, right? I’m so glad I finally came up with a recipe which won’t make me pack on the pounds. These muffins take 10 minutes prep time and taste best the next day. The texture and flavour develop over time. Make these the night before and wake up to a hearty, healthy, fibre rich breakfast! 





Makes 4 standard sized muffins


3/4 cup Whole Wheat Flour

1/4 cup Quick cooking Oats, plus extra for sprinkling on top

1/2 tsp  Baking soda

1/4 tsp  Salt

1/2 tsp  Vanilla extract

1/4 tsp  Ground Cinnamon

3 Tbsp  Olive Oil

1/4 cup Powdered Jaggery

2 Tbsp  Water

1/2 cup Mashed overripe Bananas

(Use the ripest bananas you can find. Heavily speckled or black ones work best for this recipe.)

1/4 cup Walnuts / Chocolate chips (optional)





Preheat the oven to 180 deg celsius

In a bowl, sift flour, baking soda, cinnamon and salt 

Add all the remaining ingredients except oats and combine well

Stir in the oats

Scoop into a muffin tray lined with paper liners

Sprinkle Oats on top

Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean




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