Banana Oatmeal Raisin Muffins
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
229 kcal
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Course
Baked Goods
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Cuisine
International
Banana Oatmeal Raisin Muffins
Description
This muffin recipe incorporates ripe bananas mashed into a batter of flour, baking powder, baking soda, salt, brown sugar, and quick oats soaked in milk for moisture. Raisins are soaked in water and chilled beforehand to plump them up and prevent drying out during baking. The mixture of vegetable oil and egg provides the fat and binding needed for a tender crumb. After folding the ingredients carefully to avoid overmixing, the batter is portioned into muffin liners and topped with additional oats for texture.
The muffins bake at a high temperature initially, then lower to finish gently, aiding a golden crust and moist interior with tender crumb. The browned oats on top add a pleasant rustic look and chew.
These muffins serve well as a breakfast item or snack, transporting a balance of sweetness from the bananas and raisins, with a mild oatmeal nuttiness. They keep well for several days and are easy to take on-the-go.
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 + extra for topping
- 1/2 cup milk + 2 tablespoons
- 1 egg large
- 1/2 cup vegetable oil
- 2 banana mashed, overripe
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
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 229 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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