Oatmeal Raisin Banana Muffin

Few super ripe bananas were lying on my kitchen counter compelling me to try out something new by using them. Even my oven got bored of baking banana loafs quite often. So, I decided to give a different texture and shape to my recipe today. Turning a soft banana bread into a chewy muffin was the idea of the day. I thought nothing as good as combining banana and oatmeal. And here is the outcome, Oatmeal Raisin Banana Muffin.

Its’ really hard to recollect when I last made muffins. I remember it was blueberry muffin, but that has been ages.

The recipe is adapted from here with a few changes. 

Ingredients
For muffins:
1 ½ cup whole wheat flour
1 cup quick oats
½ cup + 2 tbsp white sugar
2 teaspoons baking powder
½ tsp cinnamon powder
½ tsp salt
2 eggs
½ cup milk
½ cup butter, at room temperature
½ tsp vanilla essence
1 cup mashed banana
½ cup raisins

For Topping:
¼ cup quick oats
2 tbsp raisins
¼ tsp cinnamon powder
1 tbsp packed brown sugar
1 tbsp butter

Method

• Combine flour, oats, baking powder, cinnamon powder and salt.
• Add 1 tbsp flour to the raisins and mix well and set aside. (This step is to avoid raisins sinking at the bottom)
• In a large bowl, cream butter and sugar till light. Beat in the eggs one at a time. Stir in the milk, and vanilla. Add the mashed banana, and combine thoroughly. 
• Stir the flour mixture into the banana mixture until just combined. Tip in the raisins and gently fold the mixture. (Do not over mix)
• Line a 12 cup muffin pan with paper bake cups (or just with parchment paper), and divide the batter among them.
• Combine the four ingredients under the ‘topping’ section and sprinkle it over all the muffins and bake at 200 degrees for 18 to 20 minutes or until a tooth pick inserted in the center comes out clean.

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