Banana Oatmeal Raisin Muffins

Name: Banana Oatmeal Raisin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1/2 cup raisins; 1 tablespoon water; 1 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup brown sugar; 1/2 cup quick oats; 1/2 cup milk; 1 large egg; 1/2 cup vegetable oil; 2 mashed overripe banana

User Reviews

4.5

117 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
12 muffins
Calories
229 kcal
Course
Baked Goods
Cuisine
International

Banana Oatmeal Raisin Muffins

Kelsey Carr

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Banana Oatmeal Raisin Muffins. Healthy, light, and wholesome breakfast muffins. It packs all the nutrients you need for the day.

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Ingredients

Servings

1/2 cup raisins
1 tablespoon water
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup quick oats + extra for topping
1/2 cup milk + 2 tablespoons
1 large egg
1/2 cup vegetable oil
2 mashed overripe banana

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Instructions

Soak the raisins in 1 tablespoon of water and chill for 2-3 hours. When ready to use, remove them from the refrigerator, squeeze out excess moisture, and pat dry with a paper towel.
Preheat the oven to 380°F (190°C). Line a 12-cup muffin or cupcake pan. Sift the flour, baking powder, baking soda, and salt into a bowl. Add the brown sugar and whisk to combine the dry ingredients. Set aside. In another bowl, combine the quick oats and milk. Set aside.
In a new bowl, beat the egg, then add the vegetable oil and mix. Incorporate the mashed banana and stir well. Make a well in the dry ingredients and pour in the egg, oil, and banana mixture. Fold until fully combined with no traces of flour, then add the oats and milk mixture. Finally, fold in the raisins, being careful not to overmix.
Spoon the batter into each liner until they are 75% to 80% full. Sprinkle some oats on top.
Bake at 380°F (190°C) for 10 minutes. Then reduce the temperature to 350°F (180°C) for another 8-10 minutes, or until a cake tester inserted into the center comes out clean. Transfer the muffins to a wire rack to cool completely before storing them in airtight containers.

Nutrition Information

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Serving 12muffins Calories 229kcal (11%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 7g (35%) Cholesterol 14mg (5%) Sodium 86mg (4%) Fiber 1g (4%) Sugar 11g (22%)