Best Oatmeal Raisin Chiquita Banana Muffins

The tastes and aromas of banana bread and oatmeal raisin cookies combine in these delicious, hearty muffins.
The tastes and aromas of banana bread and oatmeal raisin cookies combine in these delicious, hearty muffins.
Snack
40 min
Vegan
Gluten free
Lactose free
Vegetarian
1
Preheat oven to 400 degrees F. Line muffin tins with paper or foil cups.

For the Topping:
In a small bowl, combine the topping ingredients; set aside.

For the Muffins:
Mash bananas in a medium bowl. Stir in egg, buttermilk, maple syrup and honey. In a large bowl combine the flour, oats, almond meal, baking soda, baking powder, salt and pumpkin spice.
2
Pour the banana mixture into the dry ingredients and stir just to combine. The 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 about 20 minutes.
3
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.

Tip: Use an ice cream scooper for an easy way to fill muffin cups.

Serving Suggestions: Serve warm with a bowl of fresh fruit for a wholesome breakfast.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
1/4 cup rolled oats, old-fashioned or quick cooking
1/4 tsp pumpkin pie spice or ground cinnamon
1 tbsp honey
1 tbsp coconut oil, melted
2 whole Chiquita Bananas, peel should be brown
1 large egg, beaten
3/4 cup low-fat buttermilk
1/2 cup maple syrup
1 tbsp honey
1 cup whole-wheat flour
1 cup rolled oats
1 tbsp almond meal
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice or ground cinnamon
1/2 cup raisins
Nutritional values per person
179 kcal
2.8 g
1.3 g
35.3 g
18.9 g
2.9 g
4.5 g
0.7 g
The tastes and aromas of banana bread and oatmeal raisin cookies combine in these delicious, hearty muffins.
Nutritional values per person
179 kcal
2.8 g
1.3 g
35.3 g
18.9 g
2.9 g
4.5 g
0.7 g

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