Banana Atta Muffins Recipe – Easy Oat & Whole Wheat Bake

Last Updated on 4 months by Neha Deshmukh

Banana Atta Muffins Recipe – Easy Oat & Whole Wheat Bake

Hey everyone! If you’re anything like me, you’re always looking for a quick, healthy, and delicious snack for the family. Especially one that sneaks in some whole grains! These Banana Atta Muffins are my go-to. I first made them when my little one was starting solids, and they were a huge hit – and honestly, I’ve been enjoying them just as much! They’re soft, subtly sweet, and packed with goodness. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average muffins. They’re a little bit special, blending the familiar comfort of banana muffins with the wholesome goodness of atta (whole wheat flour) and oats. They’re perfect for a quick breakfast, a school lunchbox treat, or a mid-afternoon snack. Plus, they come together super easily – perfect for busy weeknights!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious muffins:

• 1 ¾ cup atta or whole wheat flour (approx. 210g)
• ⅓ cup quick cooking oats (approx. 30g)
• ⅓ cup olive oil (approx. 80ml)
• ⅓ cup maple syrup or honey (approx. 80ml)
• 2 eggs
• 1 cup mashed very ripe bananas (approx. 2 medium bananas)
• ¼ cup milk (full fat cow’s milk or nut milk) (approx. 60ml)
• ½ tsp cinnamon powder (approx. 2.5g)
• 1 tsp baking soda (approx. 4g)
• Pinch of salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Atta (Whole Wheat Flour) – A Nutritional Boost

Atta is a staple in Indian cooking, and it adds a lovely nutty flavour and a fantastic nutritional boost to these muffins. It’s a whole wheat flour, meaning it’s packed with fibre and keeps you feeling fuller for longer.

Oats – Quick Cooking vs. Rolled Oats

I prefer quick cooking oats for this recipe because they blend in seamlessly. Rolled oats will work in a pinch, but the texture might be a little chewier.

Olive Oil – The Healthy Fat Choice

Olive oil adds moisture and a subtle flavour. You could also use melted coconut oil or even a neutral vegetable oil if you prefer.

Maple Syrup/Honey – Natural Sweeteners & Substitutions

I love using maple syrup or honey for a natural sweetness. You can adjust the amount to your liking! If you’re out of both, you can use granulated sugar (about ⅓ cup) or even a mashed ripe date for a healthier option.

Bananas – Ripeness is Key

The riper the bananas, the sweeter and more flavourful your muffins will be! Those spotty, almost-too-ripe bananas are perfect for this recipe. Don’t throw them away – bake them into muffins!

Milk – Full Fat vs. Nut Milk Options

Full fat cow’s milk adds richness, but any milk will work beautifully. Almond milk, oat milk, or even coconut milk are great options for a dairy-free version.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 325°F (160°C). This gentle heat ensures the muffins bake evenly and stay nice and soft.
2. In a large bowl, whisk together the maple syrup (or honey) and olive oil until they’re nicely combined.
3. Crack in the eggs and beat everything together really well. You want it to be light and frothy.
4. Now, stir in the mashed bananas, milk, baking soda, salt, and cinnamon. Give it a good mix until everything is well incorporated.
5. Gently fold in the atta and oats. Don’t overmix! Just combine until the batter is smooth with no big lumps. A few small lumps are totally fine.
6. Lightly grease a muffin pan with olive oil. I like to use mini muffin pans for smaller portions, but regular-sized ones work great too. Fill each cup about ¾ full with batter.
7. Bake in the preheated oven for 20-25 minutes. To check if they’re done, insert a skewer into the center – it should come out clean.
8. Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and falling apart.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the atta, resulting in tough muffins.
• For extra flavour, add a sprinkle of chopped nuts (like walnuts or pecans) to the batter.
• If you’re using mini muffin pans, reduce the baking time to 12-15 minutes.

Variations

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Gluten-Free Adaptation (Using Gluten-Free Atta): Simply swap the regular atta with a gluten-free atta blend. Bob’s Red Mill makes a good one!
• Spice Level Adjustment – Adding Cardamom or Nutmeg: A pinch of cardamom or nutmeg adds a lovely warm spice. My grandmother always added a tiny bit of nutmeg to her banana bread!
• Festival Adaptations – A Quick Breakfast for Janmashtami or Ganesh Chaturthi: These are perfect for a quick and easy offering or breakfast during festivals.

Serving Suggestions

These muffins are delicious on their own, but a little something extra never hurts!

• A smear of butter (especially for little ones!)
• A dollop of yogurt
• A drizzle of honey
• A side of fresh fruit

Storage Instructions

Store the cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Are these muffins suitable for babies and toddlers?

Yes! They’re a great option for little ones, especially if you’re looking for a healthy and homemade snack. Just make sure to cut them into small, manageable pieces.

Can I freeze these banana atta muffins?

Absolutely! They freeze beautifully.

What is atta and where can I find it?

Atta is a whole wheat flour commonly used in Indian cooking. You can find it at most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

Can I substitute the maple syrup with another sweetener?

Yes, you can! Honey, granulated sugar, or even mashed dates will work.

How can I tell if the muffins are baked through?

The easiest way is to insert a skewer into the center. If it comes out clean, they’re done!