Today we’re making soft, wholesome Banana Bread Muffins that are perfect for breakfast or a healthy snack. They’re made with whole wheat flour, flaxseeds, and naturally sweetened with bananas and raisins. With no sugar and no oil, these muffins are full of flavor and the perfect way to add goodness to your day.
🍌 Healthy Banana Bread Muffins (No Egg, No Oil, No Sugar)
Ingredients
4 large ripe bananas
3 tbsp flaxseed powder (grind whole flaxseeds to make powder)
2 tbsp lemon juice
1 tsp vanilla extract
1 cup whole wheat flour (I’m using whole wheat chapati flour)
1 tsp baking powder
¼ tsp baking soda
¼ cup whole milk
¼ cup raisins
Chopped walnuts (for topping)
Method
Preheat Oven at 180°C (350°F).
Prepare flaxseed powder: Grind flaxseeds into a fine powder. Measure out 3 tbsp and set aside.
Mash bananas: In a mixing bowl, add 4 ripe bananas and mash into a smooth puree.
Combine wet ingredients: To the bananas, add flaxseed powder, lemon juice, and vanilla extract. Mix well until combined.
Add dry ingredients: Add whole wheat flour, baking powder, and baking soda. Mix gently.
Add milk & raisins: Pour in the milk and fold in the raisins. Do not overmix; just combine.
Prepare tray: Grease a muffin tray with a little oil. Spoon the batter evenly into each cup.
Top & bake: Sprinkle chopped walnuts on top. Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, or until a toothpick comes out clean.
Cool & serve: Let the muffins cool completely before removing from the tray.
Shelf Life
At room temperature (airtight container): 1–2 days
In the fridge (airtight): 4–5 days
In the freezer (sliced/wrapped): up to 2 months (reheat before serving)
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