Banana + Raisins. A match made in food heaven!
These Banan Raisin muffins are ah-mazing! Make a big batch at the beginning of the week and you’ll have breakfast waiting and ready for you each day. Enjoy!
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| Cook Time | 20 minutes |
| Servings |
Ingredients
- 1/4 cup rolled oats old-fashioned or quick cooking
- 1/4 tsp pumpkin pie spice or ground cinnamon
- 1 tbsp brown sugar packed
- 2 banana peel should be brown
- 1 large egg beaten
- 3/4 cup buttermilk low-fat
- 1 cup flour
- 1 cup rolled oats old-fashioned or quick cooking
- 3/4 cup brown sugar packed
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp garlic salt
- 1/2 tsp pumpkin pie spice or ground cinnamon
- 1/2 cup raisins
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Line muffin tins with paper or foil cups.
For the Topping
- In a small bowl, combine 1/4 cup oats, 1/4 tsp. pumpkin spice or cinnamon, 1 Tbsp. brown sugar, and 1 Tbsp. melted butter; set aside.
For the Muffins
- Mash bananas in a medium bowl. Stir in egg and buttermilk.
- In a large bowl combine the flour, baking soda, baking powder, salt and remaining amounts of oats, brown sugar and pumpkin spice. Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Stir in raisins.
- Divide batter among the prepared muffin cups and sprinkle each with the reserved topping. Bake at 400 degrees for about 20 minutes. Muffins are done when a toothpick inserted in one of the center muffins comes out clean or only with some dry crumbs from the topping.
Recipe Notes
Tip: Use an ice cream scooper for an easy way to fill muffin cups.
Recipe provided by Chiquita Banana – http://www.chiquitabananas.com
