Ripe bananas and raisins provide the sweetness in these delicious, moist, and gluten-free muffin cups!
Keyword bananarecipe, glutenfree, muffins, no added sugar, wholegrain
Prep Time 10minutes
Cook Time 18minutes
Total Time 28minutes
3 cups oats, uncooked
2 teaspoonsbaking powder
1/2 teaspoonground cinnamon, optional
3medium ripe bananas, mashed
1/4 cup canola oil or vegetable oil
1 teaspoonpure vanilla extract
2 cups 1% low-fat milk
1/2 cup chopped walnuts
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.