Healthy & Vegan Banana Walnut Muffins (Made with Oat Flour)

No Maida (all-purpose flour). No Sugar. Eggless. No Butter. And still, these banana walnut muffins (or cupcakes) are extremely soft and moist. The best thing is that they remain like that even the next day. These muffins taste good when they are just out of the oven – fresh & warm. But just wait for a few minutes because we don’t want to burn our mouths. I know it can be hard but we got to be strong for the love of Banana Walnut Muffins 🙂

Story Time

We both love banana walnut muffins a lot. I mean there is something in this combination that makes it so addictive and irresistible. When we got our oven, we baked these muffins almost every weekend. We used to make a batch thinking that it would last for the week but they never survived that long. We used to finish them in a day or two max. And it’s just the two of us. We ate a lot.

Then I thought of making these muffins healthy so that we can eat them guilt-free. And oh my. I can not believe that even without eggs, maida (all-purpose flour), butter, and sugar these muffins taste so good – soft and moist. Just the way we love it. I make them with oat flour to make them even healthier and gluten-free. I am very excited to share this recipe with you. Give it a try and I am sure you will love it as much as we do.

If you don’t have time, watch the video instead.

How to make oat flour at home?

For this recipe, you can use store-bought oats flour too. But I prefer to make it at home using instant oats. Store-bought ones are a little expensive. Moreover, making it at home is quite easy and quick. Just grind the instant oats till you get a fine powder. A little bit of husk is fine. That will be separated out while sifting.

Tips to bake it right

1. Room Temperature: Make sure that all the ingredients are at room temperature. Plan it ahead and take out the ingredients from the refrigerator (if any) and let them sit on the counter for a while.
2. Measure Accurately: Correctly measuring the ingredients is very important. Adding extra flour is one common mistake that makes the muffins dry. Just fill your measuring cup with the flour (preferably using a spoon) and then level it off with a knife. Also, If the wet ingredients are not measured well, the muffins might become soggy.
3. Sifting: Sift the dry ingredients – flour, baking powder, baking soda, and salt. This ensures that there are no lumps in the batter.
4. Over mixing: This is something that happens accidentally. Over-mixing crushes all the air bubbles and you end with dense muffins. To ensure that the muffins are light, airy, and fluffy, mix the dry ingredients with the wet ingredients until they are just combined. That means you don’t see any dry ingredients left in the bowl.
5. Leavening Agent: Baking Powder and Baking Soda help the muffins rise. Double-check to make sure they have not expired.

ADJUSTMENTS – YOU MAY WANT TO MAKE

1. Wet ingredients: The mashed banana makes these muffins soft and moist. This recipe calls for 2 large bananas. When mashed, they measure 3/4 Cup. If the bananas you are using are slightly smaller, you can add any vegan milk or dairy milk of your choice. I add oat milk and it works absolutely fine.
2. Milk: You can use any milk – dairy or vegan. If you feel that after mixing, the dough looks dry, add a little bit of milk to adjust the consistency of the batter.
3. Nut Butter: You can use any nut butter – peanut butter, almond butter, or cashew butter. I prefer almond or cashew since peanut butter gives a very strong flavor to these muffins and we don’t like that. But it is all your choice.
4. Sweetener: I added maple syrup to these muffins. But you can even add agave syrup or honey to it. Adjust the sweetness as per your taste. The quantity of sweetener will vary depending on the sweetness of the bananas used. Also, these liquid sweeteners make the muffins softer.
5. Flour: You can use whole wheat flour, almond flour, or any other flour in this recipe. But you need to understand the texture of the batter needed. Every flour has a different liquid-absorbing capacity. Hence, you can not just change one ingredient and keep the rest of the ingredients the same. I would suggest you try the same recipe first and then start making adjustments. Also, the texture of the muffins may change with different flours.

HOW TO STORE THESE MUFFINS?

You can store these muffins (or cupcakes) in an air-tight container. Leave them at the room temperature for a day or two. Refrigerate them for a few more days. If you like them warm, just reheat while serving. If you live in a colder place, you can even store them at the room temperature for 2-4 days.

Now we are all ready to bake these delicious banana walnut muffins. You can enjoy these over dessert, breakfast, or as a snack. The kids in the family are going to love it and you can even make them eat oats through these muffins. Jatin doesn’t like oats so I keep creating different oats recipes for him. For example, you may want to try these oats thumbprint cookies. If you make these muffins and love them, don’t forget to share the photos and your experience on Instagram and tag us @marriedfriends. We love to see your recreation of our recipes.

MORE RECIPES TO TRY

1. Soft & Moist Eggless Blueberry Muffins
2. Vegan Mini Mango Cheesecake
3. 1-Minute Vegan Mango Smoothie