Banana Oatmeal Raisin Muffins
There’s something undeniably comforting about the smell of freshly baked muffins wafting through your kitchen. These Banana Oatmeal Raisin Muffins strike the perfect balance between wholesome and indulgent. With their soft and tender crumb, they are packed with the goodness of oats, the natural sweetness of ripe bananas, and the chewy texture of plump raisins. Perfect for breakfast, a snack, or even a delightful dessert, these muffins are sure to become a staple in your baking repertoire.
Why This Recipe Works
These Banana Oatmeal Raisin Muffins work because they combine ingredients that not only taste great together but also contribute to a perfect muffin texture. The overripe bananas add natural sweetness and moisture, while the oats provide heartiness and a satisfying chew. The addition of raisins introduces a burst of sweetness and a chewy element that pairs beautifully with the other ingredients. The balance of baking powder and baking soda ensures that the muffins rise perfectly, creating a light and fluffy texture.
Ingredient Notes
- Raisins: 1/2 cup of raisins adds natural sweetness. Soaking them in water helps plump them up, enhancing their flavor and texture.
- All-Purpose Flour: 1 1/2 cups of all-purpose flour provides the structure needed for the muffins.
- Baking Powder: 1 teaspoon of baking powder helps create a light and fluffy muffin.
- Baking Soda: 1/4 teaspoon of baking soda adds extra lift when combined with the acidity of the bananas.
- Salt: 1/4 teaspoon of salt enhances the flavors of the other ingredients.
- Brown Sugar: 1/2 cup of brown sugar adds richness and moisture, contributing to the muffins’ tender texture.
- Quick Oats: 1/2 cup of quick oats adds texture and heartiness. An extra sprinkle on top provides a lovely crunch.
- Milk: 1/2 cup of milk (plus 2 tablespoons) helps bind the ingredients together and keeps the muffins moist.
- Large Egg: 1 large egg acts as a binder, helping to create a cohesive batter.
- Vegetable Oil: 1/2 cup of vegetable oil keeps the muffins moist and tender.
- Overripe Bananas: 2 mashed overripe bananas provide natural sweetness and moisture. The more speckled and brown, the better!
Equipment & Tools
- Muffin Tin: A standard 12-cup muffin tin is essential for baking these muffins.
- Mixing Bowls: Use a large mixing bowl for combining dry ingredients and a separate bowl for wet ingredients.
- Whisk: A whisk is perfect for mixing the dry ingredients and ensuring an even distribution.
- Rubber Spatula: A rubber spatula helps fold in the ingredients gently without overmixing.
- Measuring Cups and Spoons: Accurate measurements are key for perfect muffins!
Banana Oatmeal Raisin Muffins: How It’s Done
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise properly.
Step 2: Prepare the Raisins
In a small bowl, combine 1/2 cup of raisins with 1 tablespoon of water. Let them soak while you prepare the rest of the ingredients. This will help keep the raisins moist and plump.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside.
Step 4: Combine Wet Ingredients
In another bowl, mix together 1/2 cup of brown sugar and 1/2 cup of vegetable oil. Stir in 1 large egg, 1/2 cup of milk, and 2 mashed overripe bananas until well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Step 6: Add Oats and Raisins
Fold in 1/2 cup of quick oats and the soaked raisins (drained). This adds texture and flavor to the muffins.
Step 7: Fill the Muffin Tin
Line your muffin tin with paper liners or grease it lightly. Evenly distribute the batter into the muffin cups, filling each about 2/3 full. Sprinkle a few extra oats on top for added texture.
Step 8: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Seasonal Spins
- Fall: Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
- Winter: Incorporate chopped walnuts or pecans for a crunchy texture.
- Spring: Mix in some fresh blueberries for a burst of freshness.
- Summer: Substitute half the bananas with shredded zucchini for a veggie twist.
Chef’s Notes
- Make sure to use very ripe bananas for the best flavor and sweetness.
- Do not overmix the batter; this will lead to dense muffins.
- Feel free to adjust the amount of brown sugar based on your sweetness preference.
- These muffins are versatile; you can add chocolate chips or other dried fruits as desired.
Storing Tips & Timelines
These Banana Oatmeal Raisin Muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider freezing them. Place the cooled muffins in a freezer-safe bag or container, and they will keep well for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Banana Oatmeal Raisin Muffins FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You can also try using a blend of both for added nutrition.
What can I use instead of raisins?
If you’re not a fan of raisins, you can replace them with chocolate chips, dried cranberries, or chopped dried apricots for a different flavor profile.
Are these muffins suitable for freezing?
Absolutely! These muffins freeze well. Just make sure to let them cool completely before storing in an airtight container or freezer bag.
Can I make these muffins vegan?
Yes! To make them vegan, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk alternative.
The Takeaway
These Banana Oatmeal Raisin Muffins are a delightful and nutritious option for anyone looking to enjoy a homemade treat. They are easy to make, filled with wholesome ingredients, and perfect for any occasion. With just the right amount of sweetness and a satisfying texture, these muffins are sure to please both kids and adults alike. Whether you enjoy them for breakfast or as an afternoon snack, each bite will remind you of the comfort of home baking. So grab those overripe bananas, preheat your oven, and let the aroma of these Banana Oatmeal Raisin Muffins fill your kitchen!
Banana Oatmeal Raisin Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine 1/2 cup of raisins with 1 tablespoon of water. Let soak.
- In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In another bowl, mix together 1/2 cup of brown sugar and 1/2 cup of vegetable oil. Stir in 1 large egg, 1/2 cup of milk, and 2 mashed overripe bananas until combined.
- Pour the wet ingredients into the dry ingredients. Gently fold until just combined.
- Fold in 1/2 cup of quick oats and the soaked raisins (drained).
- Line your muffin tin with liners or grease it. Distribute the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor.
- Do not overmix the batter to avoid dense muffins.
- Adjust brown sugar based on sweetness preference.
