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–+ servings

Oatmeal Raisin Banana Muffins

Sweet Tooth, Sweet Life
Moist and full of flavor, these muffins are perfect for breakfast or a mid-morning snack. And if you ask me, the strudel topping is what puts them over the top!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, muffin
Servings 12 regular sized muffins

Ingredients
  

Strudel Topping:

  • 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

Muffins:

  • 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

Instructions
 

  • 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!
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