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Nutritional Info
  • Amount Per Serving
  • Calories: 276.5
  • Total Fat: 9.5 g
  • Cholesterol: 0.5 mg
  • Sodium: 314.3 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 5.1 g

View full nutritional breakdown of Banana Raisin Muffins calories by ingredient
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Banana Raisin Muffins


This is a SparkPeople.com Recipe (what's this)
Banana Raisin Muffins RECIPE

Introduction

Bake these over the weekend, and enjoy throughout the week for breakfast or a snack. Bake these over the weekend, and enjoy throughout the week for breakfast or a snack.

Ingredients

    • 1/4 cup sugar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/2 cups whole wheat flour
    • 1/4 cup olive oil
    • 1/4 cup 1% milk
    • 2 medium bananas, mashed (around 1 cup)
    • 1 teaspoon vanilla extract
    • 1/3 cup raisins

Directions

1. Preheat oven to 375 F.



2. Measure sugar, baking soda, salt and flour into a bowl. Stir well to combine ingredients.



3. Add oil, milk, mashed bananas and vanilla; mix just until flour is moistened.



4. Fold in raisins.



5. Use a non-stick muffin pan, or muffin papers. Fill muffin cups 2/3 full with batter.



6. Bake 15-20 minutes or until golden brown. Remove from pan right away.



Makes 6 muffins, one per serving.



Reprinted with permission by Public Health Seattle & King County







TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    104 of 105 people found this review helpful
    I added apple sauce & walnuts instead of oil. Added 3 med bananas instead of 2. Family enjoyed it. Easy & quick. We made mini muffins & froze the rest for a quick snack. - 1/31/09

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  • Very Good
    85 of 89 people found this review helpful
    I substituted 1/2 cup unsweetened applesauce for the oil, used nonfat milk and, based on the previous comments, made 8 good-sized muffins instead of 6 huge ones. Those changes dropped the calories to 155 and the fat to 0.6 grams. Wonderful!! Boys loved them! - 2/9/08

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  • Incredible!
    50 of 51 people found this review helpful
    absolutely delicious! I didn't have a muffin tin so I made it in an 8 inch round cake pan, which gave 8 generous servings. I made a couple of substitutions - unsweetened applesauce for the oil and skim milk instead of 1%. - 10/8/07

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  • Incredible!
    48 of 48 people found this review helpful
    I made these for my family of 6 sons; 1st time using olive oil in baking, and wheat flour too. They loved them as much as my usual recipe! Double Batch, gone in one day! Note: doesn't have a strong banana flavor for those who LOVE bananas, may want more banana. - 8/4/07

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  • Incredible!
    42 of 48 people found this review helpful
    These are great as recipe goes, but change it up abit and lower those calories. Use Splenda not sugar, adjust it according to directions on Slenda box. Also 1/2 the oil and use 1/2 cup apple sauce (unsweetened). They turned out better than the original recipe. Even my 7 yr old g-son wanted more. - 8/15/07

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  • Incredible!
    38 of 41 people found this review helpful
    Excellent! I used applesauce instead of oil. I used 1/2 C wheat flour and 1 C White Flour. I added 1/4 t of nutmeg and 1/4 tsp cinnamon.
    Try adding peanut butter to a warm one. Yum! - 5/24/09

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  • Very Good
    34 of 39 people found this review helpful
    I made a few modifications to make it a bit healthier. Replaced the sugar with maple syrup, added 1/4 cup flaxseed mill in place of some of the flour, and used silk instead of milk. Over all, they were quick and pretty tasty! Next time i'm going to add nuts and oatmeal (in place of some flour)! - 2/2/09

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  • Very Good
    28 of 30 people found this review helpful
    I eliminated sugar, increased bananas to 4, added 1/4 chopped dried dates. Best 'sugar-free' muffin out there! - 9/11/09

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  • Incredible!
    26 of 26 people found this review helpful
    These were AMAZING. Doubled the recipe and it made 18 "normal" size muffins. So moist for whole wheat flour. Not heavy at all. Next time will try adding walnuts. Will make again and again and again. - 6/4/07

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  • Very Good
    21 of 22 people found this review helpful
    These muffins were HUGE - you could probably make at least 9 regular size muffins from the recipe, so you are getting a lot of filling food for the 276 calories - much more than many other recipes I've tried! - 5/6/07

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  • 20 of 31 people found this review helpful
    I will make them today since I have bananas that need to be used up. I will use splenda instead of the sugar or eliminate the sugar altogether. I will also add almond pieces. Also I will add some ground flax to the dry ingredients for more fiber (ground flax is undetectable). - 1/31/09

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  • Very Good
    19 of 24 people found this review helpful
    Never could leave a recipe alone. I used 1/2 c. applesauce +1t.olive oil, brown sugar Splenda, cranraisins instead of raisins, dash of nutmeg and cinnamon, 1/2c.whole oats +1c. flour and passed on the milk. They can make good moist cookies for the youngins Very yummy. I will make these again. - 9/11/09

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  • 17 of 26 people found this review helpful
    I like the idea of adding different ingredients to this recipe - apples, carrotts and maybe even dried crandberries. This will be fun as I love muffins - especially on days I have to hurry off to work.

    - 1/31/09

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  • Incredible!
    15 of 15 people found this review helpful
    Made these last night. Very easy 30 minutes start to finish. I added 1/4 almonds pieces and I used golden raisins in this recipe. The golden raisins are less intense that dark raisins. Made 12 muffins. Will definitely be making this again and again. Yum!!! - 10/29/08

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  • 14 of 14 people found this review helpful
    Exceptionally easy to make!! Even without eggs or baking powder, they rose beautifully! Probably would work equally well substituting other fruits for the raisins. Bananas were not overpowering but blended well with the sweetness of the raisins. This Is A KEEPER! - 2/13/09

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  • 13 of 20 people found this review helpful
    I would add some extra banana or applesauce instead of that much oil but that's me. I use oil only for flavor. - 1/31/09

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  • Very Good
    12 of 12 people found this review helpful
    It made 10 for me (I used 3 bananas) and I added some nutmeg. Easy. - 8/4/08

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  • 11 of 19 people found this review helpful
    I can't wait to try them, I will use splenda instead of sugar, add blue berried and shredded carrats and use unsweetened applesauce instead of oil. - 5/12/09

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  • 11 of 16 people found this review helpful
    This is similar to my recipe that I have used for years, although I'm not sure about olive oil in a desert type recipe. I use unsweet apple sauce and three bananas. - 1/31/09

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  • Incredible!
    11 of 11 people found this review helpful
    Super easy to make, I added in a handful of pecans and it took 3 bananas to make a cup...made 12 muffins because my tins are smallish. A keeper! - 1/31/09

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  • Incredible!
    10 of 10 people found this review helpful
    My family loved these muffins. I use unsweetened applesauce instead of oil and 3 medium bananas instead of 2. I also made them a little smaller and got more than a dozen muffins. Great recipe! - 7/21/09

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  • Very Good
    10 of 10 people found this review helpful
    Very moist. I used Splenda instead of sugar and unsweetened applesauce instead of olive oil the 2nd time I made them, with slightly more bananas and chopped walnuts too. Delicious both ways. - 2/1/08

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  • Incredible!
    10 of 12 people found this review helpful
    With some health changes... I subtracted 1/4 C flour, added 1/4 C wheat bran, added 2T flax seed meal, and added 1 egg. Just for fun I added chopped crabapples that I stole from the squirrels in our back yard. EVERYONE in the house loved them, including a one-year-old and a toddler. Not too sweet - 9/13/07

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  • Incredible!
    10 of 10 people found this review helpful
    I always make a double batch, they go so quickly! - 3/26/07

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  • Incredible!
    9 of 11 people found this review helpful
    These are the most awsome muffins ever.
    My husband saw the recipe and he made them. - 1/31/09

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