Oatmeal Raisin Banana Muffins
Oatmeal Raisin Muffins, sweetened with bananas and packed with oats, are perfect for breakfast or as a snack!
I had bananas going brown on my counter and decided to make up some muffins. I wanted to make sure my kiddo liked them so I could plan to put some in her lunchbox in a few weeks. I added cinnamon, oatmeal, and raisins and the result was a delicious banana bread meets oatmeal cookie flavor!
What’s Needed for Oatmeal Raisin Muffins?
These banana raisin muffins come together with pantry staples I bet you have already! Here’s what you’ll need to make this recipe:
- Old-fashioned oats
- Cinnamon
- Brown sugar
- Butter
- Bananas
- Egg
- Milk
- All-purpose flour
- Baking soda and baking powder
- Salt
- Raisins
How to Make Oatmeal Raisin Muffins
- For the topping, combine the oats, cinnamon, brown sugar, and melted butter. Set aside.
- For muffins, mash bananas in a bowl, then stir in egg and milk.
- In a separate bowl, combine the dry ingredients.
- Stir the banana mixture into the dry ingredients until just combined.
- Gently stir in raisins.
- Spoon into prepared muffin cups and sprinkle each with topping.
- Bake at 400F for 18-20 minutes.
Can I Use Instant Oats?
No, instant oats might make the muffins turn out dry. You want to use old-fashioned (rolled) oats for this recipe, the same kind I use for my Instant Pot Oatmeal recipe.
Can I Omit the Raisins?
If you’d rather make classic banana oat muffins, sure! But I love the texture and flavor the raisins add to these oatmeal raisin muffins. I like to mix it up with these Banana Chocolate Chip Muffins sometimes, too.
Tips for Making Oatmeal Raisin Muffins
- Once you add the raisins to the batter, be careful not to overmix it. It will be slightly lumpy (similar to pancakes), and that’s okay!
- Feel free to amp up the cinnamon in this recipe if you really love cinnamon in your baked goods.
- These muffins will keep at room temperature for up to 5 days, or in the freezer for 3 months.
More Homemade Muffin Recipes:
- Pumpkin Spice Muffins
- Small Batch Muffins
- Jumbo Blueberry Muffins
- Cinnamon Sugar Mini Muffins
- Small Batch Chocolate Chip Muffins
Ingredients
Topping:
- 1/4 cup old-fashioned oats
- 1/4 tsp cinnamon
- 1 tbsp brown sugar , packed
- 1 tbsp butter , melted
Muffins:
- 2 ripe bananas
- 1 large egg , beaten
- 3/4 cup milk
- 1 cup flour
- 1 cup old-fashioned oats
- 3/4 cup brown sugar , packed
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup California Raisins
Instructions
- For the topping: In a small bowl, combine 1/4 cup oats, 1/4 tsp. cinnamon, 1 tbsp. brown sugar, and 1 tbsp. melted butter; set aside.
- For muffins: Mash bananas in a medium bowl.
- Stir in egg and milk. In a large bowl combine the flour, baking soda, baking powder, salt and remaining amounts of oats, brown sugar and cinnamon.
- Stir the banana mixture into the dry ingredients until just combined.
- Gently stir in raisins, don’t over mix, the batter will be lumpy.
- Spoon into prepared muffin cups and sprinkle each with topping.
- Bake at 400 degrees for 18-20 minutes.
These do look amazing!
Thanks so much for adding your recipe to the Delicious Dishes Recipe Party on Pocket Change Gourmet.
~Liz
These look delicious! I love oatmeal anything! Thanks for linking up at Merry Monday!
These look and sound delicious. It’s funny – for as many things as I use raisins in, I don’t think it has ever occurred to me to use them in muffins for some reason. Not sure why since I use apricots and all kinds of other things. I’ll have to remember this. 🙂
It says this recipe contains 2599 calories, is that in a single serving or per dozen?
Hi Julita- it’s the entire batch.