As a beginner to baking, muffins are certainly easy to nail and make one of the best snacks. We make a batch every other week that keeps it going for the snack supply. Among these, a couple of recipes that are here on the blog are the most frequented
The chocolate blender muffin
The savoury veggie-loaded cheese muffins
And these banana oat muffins.
The chocolate blender muffin
The savoury veggie-loaded cheese muffins
And these banana oat muffins.
Difference between muffins and cupcakes
Since the ingredients of a muffin and a cupcake are very similar it has to be with the way the batter is made or baked. To start with the muffins are a bit denser in texture than the cupcakes. The batter in a cupcake begins with creaming the butter-sugar mixture. The vigorous creaming creates the airiness of the batter. When it comes to flour, the muffins work well with grains textures and fillings. (Hence this banana oat muffins recipe is perfect each time)
Baking at a regular even temp makes a perfect flattop cupcake. See my muffin hack below to get the dome-shaped muffin.
Don’t miss that the cupcakes mostly have a tasty frosting like the pumpkin spice frosting or the vanilla buttercream frosting.
Baking at a regular even temp makes a perfect flattop cupcake. See my muffin hack below to get the dome-shaped muffin.
Don’t miss that the cupcakes mostly have a tasty frosting like the pumpkin spice frosting or the vanilla buttercream frosting.
The best-raised muffin hack
Alright, this is my best-kept secret. I don’t know if perfect bakers will agree to this. The best way to get that Cafe style muffin top is to load up the batter to the top of the muffin cup. Place this in the oven at 5 degrees higher than the regular baking temp (180degrees)for 5 minutes. Then bring it down to regular baking temperature. This initial hot blast puffs up the batter that rises off the muffin tin. Then creates that dome-shaped muffin top.
Once you know this hack it is much easier to create those perfect muffins with the recipe card here.
Banana oat muffins with crumble topping.
nut free, vegan, easy to make muffins that are perfect for school snack or a lunch treat for you.
Equipment
- mixing bowls and spoons.
- Muffin tin
Ingredients
- 1 medium banana
- 1 tbsp flax seeds powdered
- 2/3 cup maple syrup
- 2 tbsp coconut oil
Dry ingredients
- 2.5 cup oat flour
- 1 tsp baking powder
- 1 tsp baking soda
Froe the crumble topping
- 2 tbsp oats
- 1 tbsp unrefined sugar
- 1/4 tsp cinnamon powder
Instructions
- Preheat the oven at 185 degrees.
- Prepare the muffin tray with liners.
- In a small bowl, mix the flax seed powder with a tablespoon of warm water. Set it aside to swell.
- Into a mixing bowl add the banana and mash it well.
- Add the oil, maple syrup, flax eggs and whisk well into a smooth mix.
- Add the oat flour, baking powder and baking soda and mix into the wet batter well.
- Spoon the batter into the muffin liners till almost the top of each muffin tin.
- In a seperate bowl, mix the crumble topping.
- Sprinkle a spoonful of the crumble topping on each muffin.
- Place the tray in the oven at the higher heat.
- Give it 5 minutes and the dome shaped muffin rise will be seen.
- Bring down the oven temp to 180 degrees and bake further for 12 to 15 minutes.
- The muffins will be cooked and best tested with a skewer that come out clean.
- Remove the muffin tray and cool the muffins.
- Store in an airtight container in the refrigerator.
Nutrition
Serving: 12muffinsCalories: 191kcalCarbohydrates: 33gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 60mgPotassium: 179mgFiber: 2gSugar: 13gVitamin A: 6IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!
Stay connected
I am sure with these hacks you will nail this recipe. It is a vegan, nut-free recipe, perfect for the school snack box or your work lunchbox. Let us know how you feel about our blog and the recipes you enjoy the most. Do snap a picture and Tag us @mildlyindian if you share any of the recipes from our blog.
Collaborations
The original post here was published in Aug 2016. After a long over due make over time here is the content and the images updated. The recipe remains mostly the same, the only change being I have reduced the quantity of sugar over a period of time. The recipe still wins over my family and is voted the best jar snack. Hope you will enjoy it as much as we do.
Yummy with oat crumble on top. These muffins look so tempting. Perfect tea time treat.
It is certainly one we look forward to tea. In fact, the main one that gets eaten for sure.
Banana muffins are our favorite, love the addition of oats here! That oat crumble on top is very tempting! Delicious share!
It is a long while since I have been experimenting with oat flour. This is my to-stay recipe with just oat flour and no wheat added muffins. Try it and let me know.
Your hack of getting the muffin top is something I will try soon. Since I have restarted baking this is something I must try. As for the banana oat muffin they are yum.
Archana, it has been a loved one for all the friends I shared it with. Let me know how good yours turns out.
Oats and banana muffin sounds very healthy and I can even enjoy this for breakfast. Like the trick you mentioned in the hack.
Seema, I’ve not tried baking with just oat flour. These banana oat muffins look so beautiful with a perfect dome. Love how you’ve added crumble topping. Have to bake these soon.
Banana Oats Muffins looks tasty and healthy. Loved the use of oats flour to make these muffins. Awesome one.
I think I am going to dream about these yummy muffins tonight. the picture with the crumble topping is stuck in my brain now (till I make these hopefully this weekend), the little munchkin will be super happy !