Banana and Raisin Muffins
Apr 16, 2014, Updated Jun 07, 2021
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These banana raisin muffins are ah-mazing! Banana and raisins are a match made in food heaven. Make a big batch at the beginning of the week and you’ll have breakfast waiting and ready for you each day.
These muffins are loved by kids, too! Finally, a breakfast that parents and children can agree on. They are especially handy on busy mornings. Grab and go!
You can make these muffins ahead of time and freeze them for later. Let the muffins cool completely and then flash freeze on a baking sheet for about an hour, or until each one is frozen solid. Transfer the frozen muffins into a freezer bag, label and date, and then store in the freezer for up to two months.
How to Make Banana and Raisin Muffins
Begin your muffin making by preparing the crumb topping. Combine the oats, pumpkin spice or cinnamon, brown sugar, and melted butter. Set the mixture aside and begin working on the muffin mixture.
For the muffin batter, begin by mash the bananas in a medium bowl. Stir in egg and buttermilk.
In another bowl, combine flour, baking soda, baking powder, salt, oats, brown sugar, and pumpkin spice. Pour the banana mixture into the dry ingredients and stir just to combine. The batter will be lumpy. Then, stir in raisins.
Next, pour the batter into a muffin tin, lined with muffin cups. Sprinkle each with the crumb topping mixture.
Bake the muffins at 400 degrees for about 20 minutes. To determine if the muffins are done, insert a toothpick in one of the center muffins. If it comes out clean or only with some dry crumbs from the topping, they are done.
Banana and Raisin Muffins
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
How did you like these banana raisin muffins? Share your recipe review in the comments below or in The Produce Moms Facebook group
Love muffins? Give these recipes a try too!
- Kiwi Muffins
- Strawberry Muffins
- Pumpkin Muffins
- Avocado Blueberry Muffins
- Oatmeal Raisin Muffins with Pears