Let’s kick off this Tasty Tuesday with a sweet, wholesome treat—Oil-Free Banana Oat Muffins! These muffins are moist, fluffy and packed with natural goodness. Whether it’s breakfast, a snack or dessert, they’re a guilt-free delight!
What Makes Them Special:
- Completely oil-free: Ripe bananas and plant-based milk add all the moisture you need.
- Naturally sweetened: Sweetness comes from bananas and a touch of maple syrup.
- Hearty and wholesome: Made with oats, they’re a great source of fiber and energy.
How to Make Them:
Ingredients:
- 3 ripe bananas, mashed
- 1/4 cup maple syrup (or to taste)
- 1 tsp vanilla extract
- 1/2 cup plant-based milk
- 1 1/2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- Optional: nuts, raisins.
Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Combine all ingredients in a bowl, mixing until just combined.
- Fold in optional add-ins, scoop batter into the tin and bake for 18–20 minutes.
- Cool before enjoying!
Quick Tips:
- Use overripe bananas for maximum sweetness and flavor.
- Store muffins in an airtight container for up to 3 days or freeze for later.
Ready to Bake?
Enjoy your muffins warm with a cup of tea or as a grab-and-go snack! Share your creations with me by reply me on Social Media with #TastyTuesday.
Wishing you a muffin-filled Tuesday!
Enjoy your plant-based treats and have an amazing Tuesday!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
