Banana and Raisin Muffins
  • CourseBreakfast
  • CuisineKid-Friendly, Vegetarian
Cook Time
Cook Time
  • 1/4cup rolled oatsold-fashioned or quick cooking
  • 1/4tsp pumpkin pie spiceor ground cinnamon
  • 1tbsp brown sugarpacked
  • 2 bananapeel should be brown
  • 1large eggbeaten
  • 3/4cup buttermilklow-fat
  • 1cup flour
  • 1cup rolled oatsold-fashioned or quick cooking
  • 3/4cup brown sugarpacked
  • 1tsp baking soda
  • 2tsp baking powder
  • 1/2tsp garlic salt
  • 1/2tsp pumpkin pie spiceor ground cinnamon
  • 1/2cup raisins
  1. Preheat oven to 400 degrees F. Line muffin tins with paper or foil cups.
For the Topping
  1. 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
  1. Mash bananas in a medium bowl. Stir in egg and buttermilk.
  2. 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.
  3. 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 –