Get out of that blueberry muffin rut and try something new. Come on, I dare you. I’m still pretty and loaded with personality. Tasty to adults and kids alike.
Preheat oven to 350°.
In a medium bowl, combine bananas and brown sugar; add oil and eggs, mix until smooth.
In a large bowl, combine both flours, baking powder, oats, cinnamon, and nutmeg; stir with a whisk. Add the wet ingredients to the dry ingredients and stir until just incorporated. Fold in the raisins.
Line your muffin pan and distribute the batter evenly. Bake for approximately 20 minutes. Oven temperatures vary, so check with a long toothpick; they are done when the toothpick comes out clean.
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These had a really great banana flavor but were a little dry for my taste (maybe because I used a few chocolate chips instead of raisins?). I would make these again but maybe add a little extra oil or, to be a little healthier, a couple spoonfuls of applesauce to make a little moister.
by Lindsay @ My Therapist Cooks in
Breads
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Serves: 6 Level: Easy
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Serves: 6 Level: Easy
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by PW Food & Friends in
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Very Culinary on 5.5.2010
Hi Bec – I know, right? I am overjoyed when I find or create a tasty/easy muffin that doesn’t require 5 bowls and 3 appliances. These and the pumpkin/pecan/cranberry muffins are a staple in my house.
Rebecca on 5.4.2010
Oh, this looks good! And there’s not much that I enjoy more than a quick muffin that tastes amazing. This is going to hit our breakfast table this week if I can keep the honyaks off of our banana supply.