Banana Blueberry Muffins (Multigrain, fat-free, eggless)

I am constantly experimenting with flours, butter-substitutes and natural sweeteners in baking. So almost every weekend I end up doing some baking experiments some of which are successful and some just fail! And the recipes that fail go through more changes 😀 You kind of get the drift right? I love baked stuff, but the problem is I hardly get any eggless options, and even if I do, one glance at the ingredient list and nutrition label is enough to make me not buy it! If you have never stopped to check out the ingredients and nutrition label, you should! It makes for quite an interesting way to compare labels and brands when you have too many options at the grocery store!


Anyway, I started working on creating a muffin, that had some more wholesome ingredients than the usual store bought ones. This recipe has no eggs or butter, but uses banana and buttermilk. These add a really great texture and softness to the muffin. I have replaced the all purpose flour with a mixture of spelt and oats. I think using oats here, makes the muffins slightly lighter. If you use whole wheat instead, you will probably end up with much denser muffins. And I had to put in the blueberries, because bananas and blueberries just go together! You can leave it out if you can’t find berries. You can mix in some almonds or raisins too. These muffins can be put together in like 30 minutes and store well in the refrigerator. In fact they taste better when had the next day. The taste of banana kind of seeps in well! You can store them for 5-6 days in the refrigerator 🙂 They make a great grab-and-go breakfast or snack!




P.S. I made these muffins slightly smaller so that it kind of helps in portion control! I filled in only halfway in the molds, but you can definitely make bigger sized ones. Just the serving size will be different than what I have mentioned here 🙂

  1. 1/3 cup spelt flour
  2. 1/3 cup oats flour
  3. 1/4 tsp baking soda
  4. 1/4 tsp baking powder
  5. Pinch of salt
  6. 5 tsp light brown sugar
  7. 2 bananas
  8. 2 tbsp buttermilk
  9. 1 tsp vanilla essence
Preparation Time: 5 min
Cooking Time: 25 min
Servings: 8 muffins


  1. Preheat oven to 350 degrees.
  2. Take a muffin pan and line it with parchment liners. I did not grease the liners with butter or oil, but you could do it. In case you don’t you will have to cool the muffins completely (preferably chill them) and then remove the liners. Else the muffins will stick to the liners.
  3. Add the dry ingredients (except the sugar) to a large bowl and mix everything really well.
  4. Peel the bananas and add them to another bowl. Mash them well with the back of a fork. Add the sugar to the bananas and mix well. The amount of sugar you add depends on the ripeness of the banana and the sweetness of the muffins you want. I don’t like adding a lot of sugar, but you can adjust to your taste. You can also use other sweeteners of your choice.
  5. Then add the buttermilk and vanilla extract to the banana mixture and mix well.
  6. Now pour these wet ingredients into the dry ones and slowly incorporate everything. Don’t over mix the batter. Add a couple of tsps of butter milk if needed. You want a slightly thick batter.
  7. Spoon the batter into the muffin liners and bake for about 20 to 25 minutes or until a knife inserted comes out clean. The baking time will vary based on the type of oven.
  8. Once done, allow the muffins to cool and then serve them. I keep the muffins in the refrigerator for several days. To warm them I just microwave for 10 to 20 seconds and they are ready to eat!


  1. The buttermilk needs to be thick and not dilute. In case you don’t have buttermilk on hand, take 2 tbsp of greek yogurt or thick yogurt and add 1 tbsp water to it and whisk it really well to get a smooth consistency. Just use this instead of the buttermilk.


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