Healthy banana oat muffins with raisins

Muffins are perfect as a treat or as a light and easy breakfast. These healthy banana oat muffins with raisins taste like little pieces of banana bread, and will leave you satisfied and feeling full for a long time.

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Healthy banana oat muffins with raisins

These are my new favourite healthy muffins. They taste just like banana bread, but come in portion sized muffin wrappers which make them all the cuter. Banana and oat muffins have a great texture, and the soft, sweet raisins make them even better.

I love how quick and easy this recipe is, and the fact that it is sugar free and rich in fiber. This makes them perfect as a healthy snack, or as a quick breakfast. These muffins last a while in the fridge, and one batch can supply you with breakfasts for the whole week - if you can resist eating them all in one go.

How to make banana bread muffins

Start by preheating your oven to 180°C / 160°C fan oven / 350°F. Add muffin liners to a 12 slot muffin tin. Alternatively, you can grease them with some one calorie cooking spray if you want to avoid using liners.

In a large bowl, add honey, olive oil, milk and vanilla extract. Use a whick to mix everything together. Add the eggs, and whisk until everything is combined. Peel the bananas and add them to a bowl. Use a fork to mash them until they are mainly smooth, some chunks are fine. Add the mashed bananas to the mixing bowl, and combine.

In another bowl, combine flour, oats, baking soda and salt. Add these dry ingredients to the mixing bowl with the wet ingredients, and stir to combine. Be careful not to overmix; it's perfectly fine if there are some lumps or spots of flour. Lastly, add the raisins and stir them through before pouring the batter into the muffin tray. If you want, you can add a few extra raisins on top for decor.

Bake the muffins in the oven for about 20 minutes. Insert a toothpick or skewer into the middle of the cooked muffins to check that they are done. If the toothpick comes out clean, you can remove them from the oven and leave them to cool down on a cooling rack before serving. If the toothpick comes out with dough on it, bake the muffins for a few minutes before trying again.

Other topping ideas

I love these banana oat muffins with added raisins. Raisins bring a lovely sweetness and texture that can't be beat. If raisins are not your thing, here are some other toppings I think would be great:

• Chocolate chips - it's a classic for a reason! Combine dark, milk and white chocolate for the ultimate healthy choc chip muffins.
• Blueberries - Blueberry muffins are my favourite, and I can confirm they are just as amazing in banana muffins.
• Cranberries and white chocolate - another flavour combo that's absolutely unreal.
• Cinnamon and walnuts - keep it simple and add a teaspoon of cinnamon along with chopped almonds for added healthy fat and crunch.

Frequently asked questions

Can you freeze banana muffins? Yes! These muffins can be frozen for up to 3 months.

How do you freeze banana bread muffins? Allow them to cool completely, before transfering them to an airtight container. Keep them in the container in the freezer to prevent freezer burns. Thaw frozen oat muffins in the fridge overnight. Serve leftovers cold, or bring them to room temperature before serving.

How do you store leftovers? Store them in an airtight container for up to 5 days in the fridge. Alternatively, they can be stored in a pantry or on the kitchen counter for up to 2 days.

Which muffin tray should you use? I use this muffin tray which has 12 slots to make regular sized muffins. This reicpe will make exactly enough for 12 muffins of this size.

Can you serve these muffins with frosting? Absolutely! I recommend a simple royal icing, or maybe cream cheese frosting to compliment the dense texture of the banana raisin muffins.

More delicious banana recipes:

• Healthy banana bread with blueberries - one of my favourite recipes and a success every time I make it.
• Caramelised oven baked bananas - deliciously soft, warm and sweet bananas are perfect served with ice cream or on top of creamy oatmeal.
• Whole wheat banana pancakes - thick, fluffy pancakes that you can eat every day with no guilt.
• Banana cake - by Sallys Baking Addiction. A lovely treat for special occasions.

Recipe

Healthy banana oat muffins with raisins

Muffins are perfect as a treat or as a light and easy breakfast. These healthy banana oat muffins with raisins taste like little pieces of banana bread, and will leave you satisfied and feeling full for a long time.

5 from 6 votes

Created by: Tonje

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine International

Servings 12 muffins

Calories 232 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 275 g white whole wheat flour
• ▢ 50 g oats
• ▢ 1 teaspoon baking soda
• ▢ 2 tablespoon greek yogurt
• ▢ ½ teaspoon salt
• ▢ 3 bananas
• ▢ 2 eggs
• ▢ 100 ml honey, maple syrup or agave syrup
• ▢ 75 ml olive oil
• ▢ 50 ml milk
• ▢ 1 teaspoon vanilla extract
• ▢ 70 g raisins (plus a few for topping the muffins)

Instructions

 

• Start by preheating your oven to 180°C / 160°C fan oven / 350°F. Add muffin liners to a 12 slot muffin tin. Alternatively, you can grease the muffin tray with some one calorie cooking spray if you want to avoid using liners.
• In a large bowl, add honey, Greek yogurt, olive oil, milk and vanilla extract. Use a whisk to mix everything together. Add the eggs, and whisk until everything is combined.
• Peel the bananas and add them to a bowl. Use a fork to mash them until they are mainly smooth, some chunks are fine. Add the mashed bananas to the mixing bowl, and combine.
• In another bowl, combine flour, oats, baking soda and salt. Add these dry ingredients to the mixing bowl with the wet ingredients, and stir to combine. Be careful not to over mix; it’s perfectly fine if there are some lumps or spots of flour.
• Lastly, add the raisins and stir them through before pouring the batter into the muffin tray. If you want, you can add a few extra raisins on top for decor.
• Bake the muffins in the oven for about 20 minutes. Insert a toothpick or skewer into the middle of the cooked muffins to check that they are done. If the toothpick comes out clean, you can remove them from the oven and leave them to cool down on a cooling rack before serving. If the toothpick comes out with dough on it, bake the muffins for a few minutes before trying again.

Notes

Can you freeze banana muffins? Yes! These muffins can be frozen for up to 3 months.

How do you freeze banana bread muffins? Allow them to cool completely, before transfering them to an airtight container. Keep them in the container in the freezer to prevent freezer burns. Thaw frozen oat muffins in the fridge overnight. Serve leftovers cold, or bring them to room temperature before serving.

How do you store leftovers? Store them in an airtight container for up to 5 days in the fridge. Alternatively, they can be stored in a pantry or on the kitchen counter for up to 2 days.

Which muffin tray should you use? I use this muffin tray which has 12 slots to make regular sized muffins. This reicpe will make exactly enough for 12 muffins of this size.

Can you serve these muffins with frosting? Absolutely! I recommend a simple royal icing, or maybe cream cheese frosting to compliment the dense texture of the banana raisin muffins.

Nutrition

Calories: 232kcalCarbohydrates: 37gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 28mgSodium: 218mgPotassium: 218mgFiber: 4gSugar: 11gVitamin A: 65IUVitamin C: 3mgCalcium: 32mgIron: 1mg

Keyword bananas, nut free, oatmeal, oats, raisins, vegetarian

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