Eggless Whole-Wheat Strawberry Banana Oat Muffin Recipe

Say hello to these eggless whole wheat strawberry banana oat muffins—made without processed flour (maida), without refined sugar, and without butter. These healthier, vegan muffins are ideal for busy mornings and make a wholesome grab-and-go breakfast or a nutritious after-school snack for kids.

These muffins use simple, clean ingredients commonly found at home. They rely on ripe bananas, chopped strawberries and raisins for natural sweetness, a touch of raw sugar, and oil for moistness. Unlike typical bakery muffins, these eggless strawberry banana oat muffins are not overloaded with sugar or butter. The texture is soft and spongy, and they freeze well for quick snacks on busy days.

Eggless whole wheat strawberry banana oat muffins

Summary: Vegan breakfast muffins that also work as a healthy snack option.

How to store these muffins

Because these muffins contain fresh fruit, store them in the refrigerator. Their texture remains soft and moist even after chilling, so they are pleasant to eat straight from the fridge. Keep the muffins in an airtight container and refrigerate for up to 5 days. For longer storage, freeze individual muffins wrapped in cling film or airtight containers for up to 2 months. Thaw frozen muffins at room temperature for 20–30 minutes before eating. Do not refreeze muffins that have been thawed.

Substitutions and variations

Strawberries are used here because they are in season, but you can substitute chopped mangoes or apples when strawberries are not available. You can also add nuts for extra crunch, or replace almond meal with an equal amount of oat flour. If you prefer dairy, use yogurt instead of the flaxseed “egg” described below—this will change the texture slightly but still yield a moist muffin. Rolled oats can be pulsed in a blender to make oat flour if you don’t have it on hand.

Ingredients

• For coating and mix-ins:
• 1.5 cups chopped fresh strawberries
• 1/2 cup raisins or dried cranberries
• 1 tablespoon whole wheat flour (for coating)
• 1/4 cup rolled oats (for topping)
• For flaxseed egg replacement:
• 1 tablespoon flaxseed meal
• 3 tablespoons warm water
• Dry ingredients for the batter:
• 1 cup whole wheat pastry flour (atta)
• 1/2 cup oat flour (or ground rolled oats)
• 1/2 cup almond flour or meal
• 1/4 cup raw sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon (optional)
• 1/4 teaspoon salt
• Wet ingredients:
• 2 medium ripe bananas
• 1/4 cup almond milk (or milk of choice)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla or almond extract
• 1/3 cup canola oil or avocado oil

Instructions

1. Preheat the oven to 350°F (175°C) and line a standard muffin pan or cupcake tin with liners.
2. In a small bowl, combine the chopped strawberries and raisins. Sprinkle 1 tablespoon of whole wheat flour over the fruit and toss to coat; set aside. Coating the fruit helps prevent it from sinking to the bottom of the muffins.
3. Prepare the flax “egg”: combine flaxseed meal and warm water in a small bowl and let it sit until it becomes gelatinous, about 5–10 minutes.
4. In a blender or mixer, add the chopped bananas, almond milk, oil, the gelled flaxseed mixture, lemon juice, vanilla extract, and raw sugar. Puree until smooth.
5. In a large bowl, sift or whisk together the whole wheat flour, oat flour, almond meal, baking powder, baking soda, cinnamon (if using), and salt.
6. Pour the banana puree into the dry ingredients and fold gently with a spatula or use a hand mixer on low. Mix until combined—do not overmix. The batter should be thick; if it seems too dense, add 1–2 tablespoons of milk to achieve the desired consistency.
7. Fold in the flour-coated strawberries and raisins, reserving a small amount for topping.
8. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Top each muffin with a few reserved fruit pieces and a sprinkle of rolled oats.
9. Tap the pan gently to release any trapped air bubbles and smooth the tops slightly.
10. Bake for 18–22 minutes, checking at the 18-minute mark. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time will vary slightly depending on oven and pan size.
11. Remove from the oven and let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

• Banana size affects sweetness and moisture. For reference, banana puree (without additional liquid) is about 3/4 cup plus 1 tablespoon for two medium bananas.
• These muffins are mildly sweet; add more raw sugar to taste if you prefer sweeter muffins.
• You can substitute the flaxseed meal with thick yogurt if you are not strictly vegan—this will alter texture slightly.
• Use finely ground almond meal or substitute equal weight of oat flour if needed.
• Oat flour can be made by pulsing rolled oats in a blender until flour-like.
• If using smaller cupcake pans, the recipe yields about 13–14 small cupcakes; for standard muffin pans expect 8–12 muffins depending on size.

Recommended pantry items used in the original recipe: unsweetened almond milk, whole wheat (Sujata Sharbati or similar), almond meal, and avocado or canola oil. Use the brands you prefer.

Pin this recipe for later and enjoy these healthy, eggless whole wheat strawberry banana oat muffins for breakfast, snack, or lunchbox treats.

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