Banana Oatmeal Raisin Muffins

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!

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.

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.

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.


  • 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


  1. 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.
  2. The oven should be preheated to 380 degrees Fahrenheit (190 degrees Celsius). Line a 12-cupcake/muffin pan with parchment paper.
  3. 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.
  4. In a separate bowl, mix quick oats & milk. Set away for a later time.
  5. 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.
  6. 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.
  7. 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.
  8. Fill the liner about 75% to 80% filled with the batter. Add some oats on the top.
  9. 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.

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