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This is my first attempt to bake eggless muffins. Muffins are good to eat as breakfast. If you keen to eat healthier muffins provided with high fiber and low fat, i would recommend this to you.  Kids love muffins as my son who is picky eater, would not resist to eat muffins. Since its Friday, whereby we always tend to be vegetarians today, i bake eggless muffins for the entire family. Muffins doesn't  require long hours to prepare as cupcakes.  There are few tips need to follow when you are baking muffins. Muffins more likely to a quick bread and are mixed differently from cupcakes or cake batter.  A good muffin mixed very gently and still has some lumps in the batter. If over mixed, it will become tough with holes, rubbery and will have very poor texture.

Ingredients :

Dry Ingredients:

  • 2 cups All purpose flour

  • 1/2 cup rolled oats

  • 3/4 cup fine sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 3/4 cup Semisweet Chocolate Chips

Wet Ingredients :

  • 3 ripe bananas

  • 1 cup buttermilk

  • 1/3 cup oil

  • 1 tsp vanilla extract

Preparation Method :

Normally for muffins we only need two bowls with a wooden spoon for mixing.  Don't have to bring out your electric mixer and so on.  Before hand pre-heat your oven for 190 degree C.   Line muffin pan with paper cups or spray with cooking spray. First set a bowl for dry ingredients. Sieve  all purpose flour in a bowl. During sieving add baking soda and baking powder together to get uniformed. Add salt as per taste. Add sugar and rolled oats. Mixed to uniformed. Keep aside. In a separate bowl mash bananas with a fork till lumpy. Later transfer it into blender or food processor. Blend mashed bananas with buttermilk together. Followed by vegetable oil. I used half corn oil with half vegetable spread measured in 1/3 cup. Blend all together to get smooth. You may use canola oil as well. Add vanilla extract. Those who have difficulties finding buttermilk, you may add 1 tbsp of lime juice to a cup of milk. Let it for couple of minutes before you could used it.  Now add wet ingredients to the dry ingredients. Mix until get moisten. Gently fold in semisweet chocolate chips.  Fill the muffin cups 3/4 full using scoop. Sprinkle few chocolate chips on top. Bake for 20 minutes. Cool before you serve. It took just an hour to prepare and bake. Easy and nutritious breakfast.

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  1. do you still have some more at home??
    this is tasty... yummy... :P

  2. Hi suba,
    This recipe seems easy. Question:-

    1)Do you blend the oats into coarse texture or the whole some will do?

    2) COuld u attach the recipe for the cheesecake ( above picture)?


  3. Hi Praveena,
    I used rolled oats as a whole. No need to blend.
    Soon will update on cheesecake recipe as mentioned.


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