If you love Oatmeal Cookies, you will love my Banana Oatmeal Raisin Muffins!
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Based on my late Mom’s Oatmeal Raisin Muffins, this recipe takes very little time to make and it’s easy enough that kids can help too. It’s perfect for Sunday mornings and leftover muffins make for easy breakfasts during the week.
Banana Oatmeal Raisin Muffins are full of healthy ingredients, relatively low in sugar, and such a delicious way to start the day or power up your afternoon snack. These hearty muffins are a great way to use up bananas that are past their best, and the banana also adds a bit of extra sweetness and nutrition.
Using whole grains in muffins makes them much more nutritious. Oats are a great source of fibre and they also contain beneficial phytochemicals and proteins as well as thiamin, folic acid and vitamin E. Plus they have a low glycemic index, which helps keep you fuller longer. Bananas contain potassium, protein and fibre so they are really good for you too. The most important thing about these muffins however, is how good they taste!
Tips for Making Banana Oatmeal Raisin Muffins
Unlike many other muffin recipes, you do need to stir everything together very thoroughly when making Banana Oatmeal Raisin Muffins. You will notice the batter is quite dense but don’t worry, all will be well!
For the best results, be sure to use rolled oats or porridge oats, not quick cooking or steel cut oats.
If you don’t like raisins, it’s perfectly okay to leave them out, or replace them with a couple of handfuls of chopped walnuts or pecans.
It’s worth investing in a good muffin tin. (Affiliate link to the muffin tin I use.)
I like to use a quick release ice cream scoop to transfer the muffin batter into the muffin tins.
Can I Freeze Banana Oatmeal Raisin Muffins?
The muffins keep well in a sealed container at room temperature to two or three days. They can also be frozen. Thaw overnight in the fridge and re-warm gently before serving.
Banana Oatmeal Raisin Muffins – Printable Recipe
Banana Oatmeal Raisin Muffins
Ingredients
- 1½ cups all-purpose flour All purpose flour is also known as plain flour
- 1 cup rolled or porridge oats
- ¼ cup granulated sugar
- ¼ cup lightly packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda Baking soda is also known as bicarb or bicarbonate of soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ⅓ teaspoon ground nutmeg
- ¾ cup raisins or sultanas
- 1 egg
- ¾ cup buttermilk Ordinary milk can be used if buttermilk is not available, but buttermilk is best
- ⅓ cup mild vegetable oil I use mild olive oil (not extra virgin).
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
Instructions
- Preheat the oven to 350°F (175°C).
- Grease or line a 12 cup muffin pan.
- In a large bowl, mix together the flour, oats, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- Stir in the raisins or sultanas. Set aside.
- Crack the egg into a medium bowl and beat lightly.
- Whisk in the buttermilk, oil and vanilla.
- Stir in the bananas with a fork, making sure they are mashed into small chunks as you stir.
- Stir the wet ingredients into the dry ingredients thoroughly.
- Divide between the 12 muffin cups.
- Bake for 20 to 25 minutes or until a toothpick, skewer or piece of dried spaghetti inserted in the centre of the muffins comes out clean.
- Cool on a wire rack.
- These muffins are delicious warm. Store any leftovers in an airtight container at room temperature and re-warm gently before serving.
- Muffins may be frozen. Thaw overnight in the fridge and re-warm gently before serving.
did you make this recipe?
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More Muffin Recipes
Oat Bran Muffins with Carrot and Orange
Old-Fashioned Oatmeal Raisin Muffins
Apple Pear and Pecan Streusel Muffins
Comments & Reviews
Hi April,
I want to make this recipe, but as you don’t mention egg in the ingredients, is that a mistake?
Thanks
Hi Janene,
Thank you so much for catching that. I mention adding an egg in the instructions but I, despite proofreading (!), I omitted it in the ingredients. 😳 I have corrected the recipe now. Thank you so much for noticing and for letting me know!