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.
