Banana Raisin Muffins

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Banana Raisin Muffins

4.3 of 5 (227)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 274.9
  • Total Fat: 9.5 g
  • Cholesterol: 0.5 mg
  • Sodium: 314.3 mg
  • Total Carbs: 46.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.1 g

View full nutritional breakdown of Banana Raisin Muffins calories by ingredient
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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.
Number of Servings: 1

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

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TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    107 of 108 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
    89 of 93 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!
    51 of 52 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!
    49 of 49 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 49 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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