Delicious Whole Wheat Banana Oat Muffins Recipe
Greetings, food enthusiasts! Today, I have a delightful recipe for you that will leave your taste buds buzzing with joy. My Dairy-Free Whole Wheat Banana Oat Muffins Recipe is the perfect way to start your day or indulge in an afternoon snack without any guilt. Not only are these muffins moist and fluffy, but they’re also made with organic ingredients and are gluten-free.
Now, I know the term “dairy-free” might scare you off, but don’t let it intimidate you! These muffins are packed with flavor and will satisfy your sweet tooth without any dairy products. They’re also a great option for those who are lactose intolerant or vegan.
So what makes these muffins so special? Made with old-fashioned oats and whole wheat flour, they’re rich in fiber to keep you full and give you energy throughout the day. The addition of bananas and honey provides natural sweetness while eggs and firm silken tofu add protein making this recipe a well-rounded breakfast or snack option.
Muffins can often feel guilty-inducing, but what if I told you that these muffins don’t contain any refined sugar? Yes, they’re naturally sweetened with maple syrup and honey which adds a depth of flavor that pairs wonderfully with bananas and oats.
Plus, making these muffins couldn’t be easier; all the ingredients can be quickly thrown in a blender or mixed by hand in one bowl. You deserve to treat yourself to something delicious that won’t leave you feeling heavy or weighed down. So, let’s get started on this easy-to-make Dairy-Free Whole Wheat Banana Oat Muffins recipe!
Why You’ll Love This Recipe
Folks, let me tell you something – this dairy-free whole wheat banana oat muffin recipe is a game-changer. You’re gonna love it, and I’ll tell you why.
First of all, it’s a muffin recipe that’s actually healthy. You won’t be putting anything processed or artificial into your body with these babies. They’re made with 100% whole wheat flour, old-fashioned oats, and sweetened with honey instead of refined sugar. Plus, they’re dairy-free, so if you or someone in your family is lactose intolerant, these muffins won’t hurt your gut.
Have you heard of silken tofu? It might sound weird and foreign to you, but it’s the secret ingredient in this muffin recipe that gives them a soft and tender texture without using any butter or oil. That means these muffins are lower in fat than traditional muffins – perfect for when you want to have a treat but don’t want to feel guilty about it.
Now let’s talk about the taste. These muffins are filled with ripe bananas, cinnamon, and oats that’ll make your taste buds happy. They’re the perfect balance of moist and fluffy, and they’re not too sweet either. Perfect for breakfast on the go or as a midday snack.
And what I love most about this recipe is that it’s versatile. You can swap out the banana for other mashed fruits like sweet potato or pumpkin, add some chocolate chips or chopped nuts on top, or make them vegan by using flax eggs instead of regular eggs.
So there you have it folks – healthy, tasty, and versatile. What more could you want from a muffin recipe? Give it a try and let me know what you think!
Ingredient List
- 2 cups white whole wheat flour
- 1 cup old fashioned oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 firm silken tofu, 12 oz.
- ¾ cup honey
- 2 eggs
- ½ cup unsweetened applesauce
- 3 ripe bananas, mashed
The Recipe How-To
Step 1: Preheat Oven and Prepare Muffin Pan
First, I preheat my oven to 375 degrees Fahrenheit. While waiting for it to heat up, I prepare my muffin pan by greasing it with a little bit of coconut oil.
Step 2: Mix Dry Ingredients
Next, I combine the dry ingredients in a mixing bowl. The dry ingredients include 1 cup of white whole wheat flour, 1/2 cup of old-fashioned oats, 1 tsp of baking powder, 1 tsp of baking soda, and 1/4 tsp of salt. I mix these dry ingredients until they are thoroughly combined and set the bowl aside.
Step 3: Blend Wet Ingredients
In a blender, I blend together the wet ingredients which include 2 ripe bananas, 1/4 cup honey, 2 eggs and 1/4 cup unsweetened applesauce. Once they are blended smoothly, add in 3 tablespoons of coconut oil and blend for several more seconds.
Step 4: Mix Wet and Dry Ingredients
Pour the wet mixture into the mixing bowl with the dry ingredients. Use a spatula l to fold in the ingredients until well combined. Be careful not to overmix at this point because it will lead to tough muffins.
Step 5: Bake Muffins
I spoon the batter into muffin cups [^1], filling each cup about three-quarters full. Optionally you can add some extras like walnuts or raisins as toppings before putting them into the preheated oven Bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Set Muffins Aside to Cool
When done baking, take out your muffin pan from the oven using mitts. Set it aside on a wire rack to cool for at least 5 to 10 minutes.
Now the muffins are ready to devour![^2]
[^1]: For the perfect muffins, I use a 12-cup standard muffin pan. You can also use liners or silicone cups to prevent sticking.
[^2]: To give my banana oat muffins even more flavor, I sometimes make a peanut butter banana version or add some chocolate chips.
Substitutions and Variations
Folks, let me tell you, this recipe is as versatile as a carnival clown. Don’t like dairy-free muffins? No problem, just switch the applesauce with Greek yogurt and the tofu with cottage cheese. Want to make it gluten-free? My advice is to use oat flour instead of wheat flour and replace the bread flour with almond flour. As for sugar-free options, swap honey with maple syrup or coconut sugar; believe me, they’re equally sweet.
Feeling adventurous? Add some shredded carrots or chopped nuts to this banana oat muffin recipe. I’ve even heard some folks blend sweet potato into their batter for a potassium-packed treat that’s sure to keep you energized throughout the day. Want something more decadent? Add some dark chocolate chips or peanut butter to your batter and thank me later.
One small word of caution though, avoid overmixing your muffin batter at all costs. You want your muffins light and fluffy, not dense and rubbery. So, be gentle with her and she’ll reward you with tender, delicious baked goods that’ll have everyone drooling.
Serving and Pairing
Welcome to the Serving and Pairing section of this delectable recipe!
Once you’ve baked your heavenly Dairy Free Whole Wheat Banana Oat Muffins, it’s time to serve them up and enjoy the tantalizing taste. These muffins are quite versatile, making them perfect for a light breakfast, healthy snack or even a dessert.
Pair these muffins with a hot cup of java or sip on some refreshing juice if you want something more healthy option. They go well with some peanut butter or any plant-based spread, and would taste equally good even if eaten by itself.
If you want to take things up a notch, try serving these muffins with fresh fruits like berries or sliced bananas for an outstanding meal anytime of the day. The natural sweetness of the fruit is sure to complement the earthy flavors of the wheat and oats in the muffin.
And there you have it, your Dairy Free Whole Wheat Banana Oat Muffins elevated to new heights by mere pairings!
Make-Ahead, Storing and Reheating
Now that you’ve baked a batch of these delicious banana oat muffins, you might be wondering how to store and reheat them properly. Luckily for you, these muffins are incredibly easy to make-ahead and keep fresh for days.
If you plan to store your muffins for more than a day, it’s best to keep them in an airtight container. A plastic container or sealable bag will work just as well. You can store them at room temperature for up to 3-4 days or in the refrigerator for up to a week. If you need to store them longer than that, it’s best to freeze them.
When reheating your muffins, simply pop them in the microwave for about 15-20 seconds. This should be enough time to warm them up without making them too crispy or dry. You can also use the oven or toaster oven if you prefer a more toasted muffin. If you’re heading out for the day and want to bring one along with you, grab one from the container and enjoy it on-the-go.
These banana oat muffins are perfect for make-ahead breakfasts, snacks or as dessert treats when guests come over. You’ll save time by baking them ahead of time, knowing they’ll still taste great even after a few days have passed!
Tips for Perfect Results
Now that you have all the ingredients and steps to make these delicious Dairy Free Whole Wheat Banana Oat Muffins, let me give you some tips to ensure that your muffins turn out perfect every time.
Firstly, always use ripe bananas. As the bananas ripen, they become sweeter and softer, making them easier to mash and blend into the batter. Make sure to mash the bananas thoroughly to avoid any large chunks in your muffins.
Secondly, do not overmix the batter. Overmixing can cause the gluten in the flour to develop too much, making your muffins tough and chewy. Mix the batter until there are no visible streaks of flour left, but don’t worry about small lumps.
Next, use a lined or greased muffin pan to prevent the muffins from sticking. If you are using paper liners, make sure they are of good quality and do not stick to the muffins.
It is also important to preheat your oven before baking. Preheating allows for even heating throughout the oven, ensuring that your muffins bake evenly.
Additionally, do not open the oven door frequently while baking as this can cause your muffins to deflate or cook unevenly due to temperature changes.
Lastly, test for doneness using a toothpick or cake tester inserted into the center of a muffin. If it comes out clean or with a few moist crumbs attached, then the muffins are ready.
Follow these tips and you’ll have a batch of perfectly moist and fluffy Dairy Free Whole Wheat Banana Oat Muffins every time!
Bottom Line
my friend, and let me tell you, there’s nothing like the feeling of biting into a warm, freshly baked muffin that not only tastes delicious but is also good for you. I hope this Dairy-Free Whole Wheat Banana Oat Muffins Recipe has tempted your taste buds and inspired you to get in the kitchen.
By choosing to bake these muffins with ingredients like whole wheat flour, oats, and applesauce instead of dairy, refined sugar, and bread flour, you’re making a conscious decision to prioritize your health without sacrificing flavor or texture. You’ll feel satisfied knowing that you’ve treated yourself to something nourishing and wholesome.
Plus, this recipe is super versatile. You can easily swap out the bananas for sweet potatoes, add in some chocolate chips or peanut butter for an extra treat, or make them gluten-free by using gluten-free oats and flour.
So grab your mixing bowl and oven mitts and start baking! You won’t regret it. Who knows – you might just discover your new favorite healthy snack.
Dairy Free Whole Wheat Banana Oat Muffins Recipe
Ingredients
- 1/3 cup firm silken tofu
- 2/3 cup old fashioned oats
- 1 1/4 cups mashed bananas
- 2 tablespoons applesauce
- 2 tablespoons Earth Balance natural buttery spread, Melted
- 2 eggs, Beaten
- 1/2 cup honey
- 1 cup bread flour
- 3/4 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Mix together the tofu and oats and let sit for about 20 to 30 minutes for the oats to soften.
- In a second bowl combine banana, apple, melted spread, honey, eggs,
- In a third bowl combine the bread flour, whole wheat flour, baking powder, baking soda, salt.
- Add liquid ingredients to the tofu and oats and stir together, then pour onto the dry ingredients and stir just until moistened.
- oil muffin pans with cooking spray. I used silicone muffin pans sprayed with olive oil.
- Fill muffin sections with 1/4 to 2/3 cup batter.
- Bake at 350 degrees F. for approx 30 minute Or until toothpick inserted in center of muffins comes out clean!