Banana Raisin Muffins

Banana Raisin Muffins

4.3 of 5 (264)
member ratings
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


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


    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


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 |

Member Ratings For This Recipe

  • no profile photo

    109 of 110 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

  • no profile photo

    Very Good
    91 of 95 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

  • no profile photo

    53 of 54 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

  • no profile photo

    50 of 50 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

  • no profile photo

    43 of 50 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