Oatmeal Banana Raisin Muffins

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Oatmeal Banana Raisin Muffins

My son loves oats to bits. He can polish up a whole bowl of oatmeal breakfast that his dad often made for him during weekends. I, unlike him, dislike oats, and will only eat oats in muesli breakfast cereal. Whenever I see oatmeal, it reminds me of the oatmeal I ate when I was sick during childhood. And, this perception has stuck deep into my memory and was tough to erase. That was until recently…….

I began to discover many interesting ways to use oats in my experiment with baking, such as the power-packed oat bars I featured earlier. Today, this muffin recipe I am going to share also uses oats. It is another recipe that is packed with all the simple and healthy ingredients that you can easily get hold of. Because it only requires “the mixing method” to prepare the baking mixture, a spatula is all that is needed to do the bulk of the job and then onto the oven to finish. (Note: If you like to try out “the creaming method” for making muffins, you can refer to my blueberry muffins recipe.)

For the muffins I featured in this post, I prepared part of the ingredients before dinner and continued thereafter with the final preparation of putting them into the muffin cups and place in the oven. By the time I finished all the after meal cleaning, I can have a batch of freshly baked muffins ready on the dining table. Doesn’t that sound simple and hassle-free to you? These muffins are “zero-failure”. All you need to remember is: "do not overmix" (so that the gluten in the flour will not be developed).

I strongly recommend these wholesome muffins to those who, like me, dislike eating plain oatmeal. In this recipe you can’t even find any traces of oats in the muffins, except for the oat flakes used for garnishing. So, you will be consuming oats without realizing it. 😉

The taste of these muffins is not sweet as brown sugar is used. By adding bananas, these muffins will still be moist even if they are consumed the next day. And, they are best served as snack or breakfast.

Oatmeal Banana Raisin Muffins

Recipe

Adapted and modified from The Malaysian Women’s Weekly Foodbook – Easy healthy meals

Yield: 12 medium muffins ( 13-14 small muffin cups)

Ingredients

Oatmeal Banana Raisin Muffins

Steps

  1. Preheat oven to 200°C. Prepare muffin cups.
  2. Put raisins in a small plastic bag, soak with 1 tbsp water, and keep it in the fridge. It is best to do it 2-3 hours in advance before baking. This is to prevent the raisins from absorbing too much of water from the muffins. Remove the soaked raisins from the fridge and squeeze away any excess water. Slightly pat dry with kitchen towel.
  3. Sieve flour, baking powder and baking soda. Set aside.
  4. Combine oats and milk in a small bowl. Set aside.
  5. In a mixing bowl, use a whisk to combine flour, sugar, baking powder and baking soda. Make sure there is no lump. Use finger tips to break them if any.
  6. In a separate bowl, beat egg until light and foamy, add in oil and mix well. Then add in mashed bananas and mix again until well combined.
  7. Make a well in the flour mixture. Use a spatula to gently fold in the wet ingredient in step (6) until all the ingredients are well-combined and no traces of flours. The batter may be lumpy but this is fine.
  8. Then fold in the milk mixture in step (4), and then followed by soaked raisins in step (2). Do not over-mix. The batter should be thick (“spoonable” not “pourable”).

  1. Spoon batter into the prepared muffin cups until each cup is 80% full. Sprinkle some oats on top of each muffin (Note 4).
  2. Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes, or until the muffins have risen and turned to slightly golden brown. Insert a toothpick/ skewer into the centre to test. If it comes out clean, it means that the muffins are cooked. Cool on a wire rack.
Step-by-step visual guide on how to make Oatmeal Banana Raisin Muffins

Notes

  1. For rolled oats, use the flakes instead of whole.
  2. I use the “pisang berangan” variety of banana as they are naturally sweet once fully ripen. If you do not have bananas on hand, you can substitute with ½ cup of raisins or blueberries.
  3. If you want a dome effect muffin, you can increase to 90% full. I used muffin paper cups which could not handle batter with 90% full. But this may not be the case for muffin tray. You may need to do your own experiment to achieve the best results.
  4. The baking time and oven temperatures vary depending on the types of oven, size of muffins, or whether you are using a paper cup or muffin tray to bake. So use your own judgment to experiment.