- 3 Cups oats, uncooked
- 1/2 Teaspoon salt
- 2 Teaspoons baking powder
- 1/2 Teaspoon cinnamon, ground (optional)
- 3 ripe bananas, medium, mashed well
- 1/4 Cup canola oil
- 2 eggs, large
- 1 Teaspoon pure vanilla extract
- 2 Cups 1% low-fat milk
- 1/2 Cup California Raisins
- 1/2 Cup chopped walnuts, optional
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 don’t worry if it looks 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 five minutes, with the muffins still in the pan. Remove the muffins from the pan and allow them to cool on the wire rack. Place in an airtight container and store in the refrigerator.
Recipe created by Elizabeth Ward, MS, RD