Eggless Wholewheat Maple Banana Oat Muffins

For this month’s Bread Bakers, our host Mayuri of Mayuri’s Jikoni chose natural sweeteners as the theme. We had to bake using natural sweeteners like maple syrup, honey, molasses, dates, banana puree, coconut sugar, stevia, palm jaggery etc instead of  refined sugar, high fructose corn syrup and artificial sweeteners. I have never tried before any baked goodies with natural sweeteners, so I’m glad Mayuri chose this theme and I was excited about trying a guilt-free bake. If you love baking bread and want to join this wonderful bread baking group, scroll to the end of the post for further details.

Coming to the recipe, I chose a simple eggless muffins made with wholewheat, oats, almonds, chia seeds sweetened with pure maple syrup and bananas. Though I don’t mind eggs in a bake, I wanted to try replacing with chia seeds. I used the whole chia seeds and it gave a nice little crunch to the muffins. We often find that wholewheat bakes turn out bit dense, but surprisingly these muffins were so moist and dense. The muffin batter might look slightly thinner, but do not add more flour! You can substitute almonds with any nuts of your choice. Try these no-sugar no-butter healthy and nutrient packed muffins and let me know how you like it. Recipe adapted from here.

Eggless Wholewheat Maple Banana Oat Muffins

Print Pin Recipe

Servings 12

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients

• 2 tbsp chia seeds
• ½ cup light olive oil
• ½ cup maple syrup
• 2 ripe bananas mashed
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• 1 ½ tsp vanilla extract
• ½ cup water
• 1 cup rolled oats
• 1 cup whole wheat flour
• ½ cup sliced almonds plus extra for sprinkling

Instructions

• Preheat oven to 190 C | 375 F and line a 12 cup muffin pan with liners.
• In a bowl, mix together the chia seeds and ⅓ cup water. Set aside for 10 minutes.
• In a large mixing bowl, mix together the coconut oil and maple syrup. Add the bananas, chia seeds with the water and mix until well combined.
• Add the baking powder, baking soda, salt, cinnamon, vanilla extract, water and mix until well combined.
• Stir in the oats and whole wheat flour until just combined. Fold in almonds.
• Spoon the batter into prepared muffin pan and sprinkle the almonds on top.
• Bake for 20-25 minutes or until toothpick inserted in center of muffins comes out clean. Cool on a wire rack.

Notes

• You can use coconut oil or any neutral or light flavored oil instead of olive oil.
• Use any nuts of your choice instead of almonds.

Course: Snack

Cuisine: American

Breads with Natural Sweeteners

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• Date and Chai Muffins by Mayuri’s Jikoni
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• Eggless Carrot Coconut Quick Bread by Gayathri’s Cook Spot
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