No Added Sugar Banana Raisin Oatmeal Muffin Cups
Ripe bananas and raisins provide the sweetness in these delicious, moist, and gluten-free muffin cups!
Servings 18
Calories 149kcal
Ingredients
- 3 cups oats, uncooked
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon, optional
- 3 medium ripe bananas, mashed
- 1/4 cup canola oil or vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups 1% low-fat milk
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350˚F. Spray muffin tin with cooking spray. (I find this works better than lining the pan with paper liners because the muffins tend to stick to the paper.)
- In a large mixing bowl, combine the oats, salt, baking powder, and cinnamon. Set aside.
- In a separate large mixing bowl, whisk the mashed bananas, oil, eggs, and vanilla extract until well combined. Whisk in the milk.
- Pour the banana mixture into the oats mixture. Add the raisins. Stir well to combine. The batter has a lot of liquid in it, so it will be soupy.
- Fill the muffin cups nearly to the top with batter (a scant 1/4-cup full).
- Bake for 16 to 18 minutes or until set. Remove from the oven and place on a wire rack for 5 minutes, with the muffins still in the pan. Remove the muffins from the pan and allow them to cool on the wire rack.
- Store in an airtight container in the refrigerator.
Notes
Per serving: Calories: 149, Carbohydrate: 21 grams, Fiber: 2 grams, Protein: 4 grams, Fat: 6 grams, Saturated fat: 1 gram, Cholesterol: 23 milligrams, Sodium: 142 milligrams, Calcium: 81 milligrams.