Tonight, Jay and I are off to a Double Date Night. Wahoo! We’re going to see a movie with our friends Joe & Kate, so since I’m not really sure what we’ll be having for dinner before we go, I thought I’d share today’s recipe creation with ya.
You don’t mind, right?
I had a few super-ripe bananas that needed to be used up today, so I went in search of a fun, new recipe to try. I almost ended up making these Banana Oatmeal Chocolate Chip Cookies, but decided to wait until next time, after deciding on these.
These Oatmeal Raisin Banana Muffins completely blew me away. Think about combining the texture of a soft banana muffin, with the taste of a sweet and chewy oatmeal raisin cookie. Yes, that’s what you get with these little gems.
The flavor of the muffin alone is great, but once you add in the sweet oatmeal strudel topping…
Well, let’s just say that all attempts to stop at one flew right out the window. But hey, it’s ok. They’re healthified.
Oatmeal Raisin Banana Muffins
(Makes 12, adapted from this recipe)
- 1/4 cup rolled oats (old-fashioned or quick cooking)
- 1/8 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 tbsp packed brown sugar
- 1 tbsp butter, melted
- 2 whole, ripe bananas
- 1/4 egg substitute (or 1 large egg, beaten)
- 3/4 cup milk (*I used vanilla almond milk, but I’m sure any would do)
- 1 cup all-purpose flour
- 1 cup rolled oats (old-fashioned or quick cooking)
- 3/4 cup packed brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 cup raisins
Preheat oven to 400 degrees F. Line muffin tins with paper or foil cups.
For the Topping:
In a small bowl, combine 1/4 cup oats, pumpkin pie spice, cinnamon, brown sugar, and melted butter; set aside.
For the Muffins:
Mash bananas in a medium bowl. Stir in egg substitute and milk. Add the flour, baking soda, baking powder, salt, remaining oats, brown sugar, pumpkin pie spice, and cinnamon. Stir just to combine (batter should be lumpy). Stir in raisins.
Divide batter among the prepared muffin cups and sprinkle each with the reserved topping. Bake at 400 degrees for 18-19 minutes. Muffins are done when a toothpick inserted in one of the center muffins comes out clean or only with some dry crumbs from the topping. ENJOY!
When I tell you that you should make these ASAP, I’m really not kidding. Just take my word for it.
Preferably, I enjoyed my muffins warm…
…with a little dab of melted butter.
But I can only imagine what they’d taste like with a little peanut butter. Oh gosh.
I have a feeling these aren’t going to be around too long…
Question for the Evening:
What’s your favorite way to enjoy bananas in a baked good? Muffin, bread, or cookie?