Banana Rolled-Oats Muffins

I was a little overzealous in my banana purchases in the week and we had a few that were getting just too ripe to eat. As much as I hate to see them go bad, it’s also the justification to turn them into one of my favourite morning treats – banana muffins.

With a big mug of peppermint tea and some fresh berries on the side, it’s the perfect way to start the day!

Years ago my mom inherited my grandfather’s cookbook collection and among them were these Mennonite recipes by Edna Staebler. A quick flip through these books shows that most of the recipes are put together with things you’d have on hand in a regular Ontario kitchen. There’s definitely nothing with chia seeds or mango!

This recipe comes from Edna’s Schmecks Appeal. I decided to try her Banana Rolled-Oats Muffins, with raisins added to half of them. Next time I want to try that Lots-Of-Muffins recipe!

They were a big hit with the family. They are the perfect mix of spice and banana.

Everyone was raving about them – I’ve never seen a dozen muffins go so fast! I hope you’ll try them too.

What you’ll need:

Makes 12 muffins · Printable Version

• 1 cup mashed bananas (2-3 bananas)
• 1/2 cup milk
• 1/2 cup rolled oats
• 1 cup flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 nutmeg
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla
• Optional: 3/4 cup raisins soaked in hot water

Preheat oven to 375°F. Mash the bananas with a fork. Add in milk and rolled oats and let sit while you continue. Sift flour, sugar, baking powder, baking soda, salt and spices together. Add oil, egg and vanilla to banana-oat mixture, and blend. Pour into dry ingredients and stir until just moist.

Fill 12 paper lined muffin cups and bake for 20 minutes. I added raisins to half of them and I think those were my favourite ones. Next time I’ll be adding them to the whole batch!

Quick Tip: Raisins are a dehydrated fruit and when you add them to a recipe that didn’t call for them, it can produce a drier baked good. My great aunt has this great trick to hydrate them before you put them in the recipe. Add the raisins to a small bowl and pour some boiled water over them. Allow them to sit for about 5 minutes and then drain before adding to your recipe. They’ll be “nice and plump” as she says.

These muffins really were exceptional and I’ll definitely be making them again!