This banana oatmeal raisin muffin recipe is light, healthy, and filling for a morning meal. A full day’s worth of nutrition is contained within!
------Advertisement-----
Although most of the holiday baking has been completed, I still have a delicious recipe to share with you: banana oatmeal raisin muffins.
Banana nut muffins and raisin butter cake are two of my all-time favorite treats, so this muffin combines them both with the added benefit of oats for fiber and nutrition.
------Advertisement-----
The bananas and oatmeal in this muffin make it slightly heavy, but the flavor is impressive. It’s a wonderful way to start the day or a quick afternoon snack when served with a cup of milk or coffee.
This is also going to my son’s daycare to have it with him.
------Advertisement-----
The new year is quickly approaching, and I wanted to wish you all the best for a prosperous new year in 2013. Wishing you all the best!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 221 calories.
Ingredients
- 2 overripe mashed banana
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup + 2 tablespoons milk
- 1/2 cup quick oats + extra for topping
- 1 teaspoon baking powder
- 1 tablespoon water
- 1 1/2 cup all-purpose flour
- 1/2 cup raisins
- 1/4 teaspoon baking soda
Instructions
- Soak raisins in 1 tablespoon of water. Let it sit for a few hours. Squeeze dry and pat dry with a paper towel when ready to use.
- The oven should be preheated to 380 degrees Fahrenheit (190 degrees Celsius). Line a 12-cupcake/muffin pan with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Whisk the brown sugar into the dry ingredients until they are thoroughly combined. Set away for a later time.
- In a separate bowl, mix quick oats & milk. Set away for a later time.
- Mix the egg in a separate bowl, then add the oil and beat until well combined. It’s time to add the mashed banana to the mix.
- Pour the egg, oil, and banana combination into a well in the middle of the dry ingredients. Fold the flour into the middle with a spatula until no traces of flour remain.
- The grains and milk combination should now be added. Continue folding in the raisin when you’ve added it. Be careful not to over-mix the ingredients.
- Fill the liner about 75% to 80% filled with the batter. Add some oats on the top.
- For 10 minutes, heat to 380°F (190°C). Continue baking for a further 8-10 minutes, or until a cake tester inserted into the center comes out clean at 350°F (180°C). Before storing the muffins in airtight containers, transfer the muffins to a wire rack to cool fully.