My mornings are super busy and I always prefer grab and go breakfast. Something that is guilt free and healthier of course . I love muffins especially home-made. It makes a great after school snack for kids too. Unlike bakery muffins these Eggless strawberry banana oats muffins are not sugar laden . The sweetness comes from bananas , raisins , fruity spurts of strawberries and very little raw sugar. These muffins are dairy free too , however you can refer to my recipe notes if you want to go all dairy. And the moistness comes from oil and bananas. Look at this small boomerang video that shows how spongy these muffins are 🙂
I love how these muffins are made with simple clean ingredients found at home and can be frozen for busy day snacking.
How to store these muffins – As these muffins have fruits in them , they need to be refrigerated. Unlike the buttery ones, the texture of these muffins is super soft and not tough or dry even after refrigerating . We love eating them chilled straight out of the fridge. These banana oat muffins will stay well up to 5 days in an airtight container in the fridge and up to 2 months in the freezer. Just wrap individual muffins in cling wrap and place in a airtight container . Thaw desired muffins for 20 – 30 minutes at room temperature before consuming. Do not re freeze thawed muffins.
Strawberries are in abundance this season so I have used them. You can sub them with mangoes or apples too.
These muffins make a quick breakfast or a snack. These healthier banana oat muffins are kid friendly too. It makes a great addition to their lunch box or a healthy treat after school .
Given below is the recipe followed by important notes and substitution. I have used SILK unsweetened almond milk Sujata Sharbati wheat flour Bob’s Red Mill’s finely grounded almond meal. Bob’s Red Mill’s flax seed meal Chosen Food’s Avocado oil. Pin this for later.
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