Oatmeal Banana Raisin Nut Muffins
Start your morning on a wholesome and flavorful note with these hearty Oatmeal Banana Raisin Nut Muffins! Packed with the natural sweetness of ripe bananas, chewy raisins, and the crunch of chopped walnuts, these muffins are a satisfying blend of texture and taste. Rolled oats add a boost of fiber, while a hint of cinnamon delivers a cozy, aromatic spice. Perfect for breakfast, a quick snack, or lunchbox treats, these muffins are moist, tender, and easy to whip up in just 35 minutes. Whether you’re meal-prepping for the week or craving a homemade baked good, these nutritious muffins are a must-try!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 1 cup rolled oats
- 1 cup all-purpose flour
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup raisins
- 0.5 cup chopped walnuts (or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the rolled oats to the mashed bananas and let them sit for 5 minutes to soften slightly.
In a separate medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
In another small bowl, beat the eggs. Add the milk, vegetable oil, and vanilla extract, mixing until well combined.
Pour the wet ingredients into the banana-oat mixture and stir until just combined.
Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the raisins and chopped walnuts until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 174.8 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 463 mg | 36% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3032 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
