Banana Oatmeal Raisin Muffins
Banana Oatmeal Raisin Muffins. Healthy, light, and wholesome breakfast muffins. It packs all the nutrients you need for the day.
Servings: 12 muffins
Calories: 229kcal
Ingredients
- 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 milk + 2 tablespoons
- 1 large egg
- 1/2 cup vegetable oil
- 2 mashed overripe banana
Instructions
- 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.
Nutrition
Serving: 12muffins | Calories: 229kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 86mg | Fiber: 1g | Sugar: 11g