Banana Oatmeal Raisin Muffins Recipe
Adapted from: Food-4Tots
Yield 12 muffins | Prep Time: 15 minutes | Bake Time: 18-20 minutes
1/2 cup raisins
1 tablespoon water
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup quick oats + extra for topping
1/2 cup + 2 tablespoons milk
1 large egg
1/2 cup vegetable oil
2 mashed overripe banana
Soak raisins with 1 tablespoon water. Chill for 2-3 hours. When ready to use, remove from the refrigerator, squeeze dry and pat with paper towel.
Preheat the oven to 380°F (190°C). Line a 12-muffins/cupcakes baking pan.
Sieve the flour, baking powder, baking soda and salt into a bowl. Add in the brown sugar and whisk to mix the dry ingredients together. Set aside.
Combine the quick oats and milk together in another bowl. Set aside.
In a new bowl, beat the egg, add in the vegetable oil and beat to incorporate. Add in the mashed banana and mix well.
Make a well in the center of the dry ingredients and pour in the egg, oil and banana mixture. Use a spatula to fold the flour into the center until all combined with no traces of flour.
Next, fold in the oats and milk mixture. Add the raisin and fold a few more times. Do not over mix.
Spoon the batter into the liner until 75%-80% full. Sprinkle some oats on the top.
Bake at 380°F (190°C) for 10 minutes. Then reduce the temperature to 350°F (180°C) for another 8-10 minutes or until a cake tester inserted into the center come out clean. Transfer muffins to wire rack to cool completely before storing the muffins in air tight containers.