best Oatmeal Raisin Chiquita Banana Muffins Recipe

Cook Time:

20 - 40 Minutes

Serves:

12
4 105
recipe41052010-08-04T14:54:51-08:00
best Oatmeal Raisin Chiquita Banana Muffins Recipe
Prep Time: 10-20 minutes
Total Time: 40 minutes
Cook Time: 20 minutes
Servings: 12

Rating:

Category:

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The tastes and aromas of banana bread and oatmeal raisin cookies combine in these delicious, hearty muffins.

Ingredients:

  • 1/4   cup rolled Oats (old-fashioned or quick cooking)
  • 1/4   tsp. Pumpkin pie spice or ground cinnamon
  • 1   Tbsp. (packed) Brown sugar
  • 1   Tbsp. Butter, melted
  • 2   whole Chiquita Bananas (peel should be brown)
  • 1   large Egg, beaten
  • 3/4   cup low-fat Buttermilk
  • 1   cup Flour
  • 1   cup rolled Oats (old-fashioned or quick cooking)
  • 3/4   cup (packed) Brown sugar
  • 1   tsp. Baking soda
  • 2   tsp. Baking powder
  • 1/2   tsp. Salt
  • 1/2   tsp. Pumpkin pie spice or ground cinnamon
  • 1/2   cup Raisins

Instructions for:

best Oatmeal Raisin Chiquita Banana Muffins Recipe

Preheat oven to 400 degrees F. Line muffin tins with paper or foil cups.

For the Topping:
In a small bowl, combine 1/4 cup oats, 1/4 tsp. pumpkin spice or cinnamon, 1 Tbsp. brown sugar, and 1 Tbsp. melted butter; set aside.

For the Muffins:
Mash bananas in a medium bowl. Stir in egg and buttermilk. In a large bowl combine the flour, baking soda, baking powder, salt and remaining amounts of oats, brown sugar and pumpkin spice. Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Stir in raisins. Divide batter among the prepared muffin cups and sprinkle each with the reserved topping. Bake at 400 degrees for about 20 minutes. Muffins are done when a toothpick inserted in one of the center muffins comes out clean or only with some dry crumbs from the topping.

Tip: Use an ice cream scooper for an easy way to fill muffin cups.

Serving Suggestions: Serve warm with a bowl of fresh fruit for a wholesome breakfast.

Nutrition Information Per Serving:

Calories 180; Total Fat 2 g (Sat 1 g, Trans 0 g, Poly 0 g, Mono 0 g); Cholesterol 20 mg; Sodium 320 mg; Potassium 160 mg; Total Carbohydrates 37 g; Dietary Fiber 2 g; Total Sugars 22 g; Protein 4 g. Percent Daily Value: Vitamin A 2%; Vitamin B6 4%; Vitamin C 4%; Vitamin D 0%; Calcium 4%; Iron 6%.



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Recipe Comments

  • January 26, 2014
    Bev
     
    question should the following be added twice for the above recipe as listed? 1/4 cup rolled Oats (old-fashioned or quick cooking) 1 cup rolled Oats (old-fashioned or quick cooking)
  • December 25, 2013
    Becky
     
    Awesome!!!!
  • September 18, 2013
    linda
     
    loveit!!!!!!!!!!
  • December 17, 2012
    Kels
     
    Added walnuts, and more cinnamon and pumpkin spice, tasted amazing!
  • November 5, 2012
    Dana Cagel
     
    Made these today turned out great!
  • December 1, 2011
    Katherine D
     
    I highly recommend this recipe,they come out fantastic, all my family loved them, thank you for sharing this recipe with me, I can wait to try another of your recipes.
  • November 3, 2011
    Dolores
     
    I omitted the raisins (I did not have any), and brown sugar, using instead, a slow splash of molasses and even slower splash of barley malt syrup, plus 2 1/2 packets of stevia. They only took about 13 minutes to cook in a dark coated muffin tin, but it just may be the oven that I am using. They are delicious, however I would add more cinnamon next time, perhaps pumpkin spice if I had it for some more flavor! I also replaced buttermilk with lactaid, which I added to 1 1/2 tsp. cider vinegar.
  • October 27, 2011
    Joyce Voyles
     
    Wonderful recipe. Loved it.
  • September 18, 2011
    Emily
     
    I recently made these because I had some ripe bananas to use up. They turned out great! I brought the extras to work and received many compliments. I ended up using plain greek yogurt (2%) instead of buttermilk, because I didn't have any. I also omitted the raisins, and did half whole wheat flour, half AP flour.
  • September 9, 2011
    marri cerezo
     
    me and my husband love this recipe
  • August 29, 2011
    Stormy
     
    Awesome!!! Followed recipe And also threw in some walnuts yummmm!
  • July 27, 2011
    Amanda
     
    Super yummy muffin!!! I threw in an extra banana, left out the raisins and put in a cup of fresh blueberries, and substituted 1/2 cup of wheat germ for 1/2 cup of the flour. http://justafriddlebit.blogspot.com/2011/07/banana-blueberry-breakfast-muffin.html?spref=fb
  • June 4, 2011
    DIANE
     
    I MADE THESE ON A CLIFF ONCE, DON'T KNOW HOW HIGH UP. MY HUSBAND CHARLIE SAID STOP MAKING BREAD & HELP ME PITCH THIS TENT BUT I CAN'T STOP WHEN I NEED MY POTASSIUM. HAS ANYONE DONE THIS UNDER SEA LEVEL? I AM GOING ON VACATION BUT GOODNESS ME I NEED MY 'SPECIAL K'!!!
  • March 2, 2011
    sour patch
     
    Followed recipe for the most part but used 3 bananas & only added 1/4 c. raisins and added 1/4 c. banana nut flake cereal & 2 T canola oil to the batter. Makes for a hearty & healthy muffin! Kids and husband loved them. Great for quick breakfast snack. Moist and Yummy! Will be making again. Super easy. Used foil muffins liners...worked great! Enjoy!
  • November 7, 2010
    sharon
     
    Changed sugar to 1/2 cup Added 1T. Plain yogurt Cooked 17 mln. Next time either use metal muffin papers or oil muffin pan as muffins stuck to paper liner Added 1/3 C. Currents instead of raisins A GOOD KEEPER RECIPE!
  • October 21, 2010
    Chiquita
     
    @Dana... Exact quantity changes for altitude vary by your altitude. For 3,000 feet: Reduce baking powder: for each teaspoon decrease 1/8 teaspoon. Reduce sugar: for each cup, decrease 0 to 1 tablespoon. Increase liquid: for each cup, add 1 to 2 tablespoons. (Note: Ingredients such as eggs or butter are considered liquids.) Increase oven temperature by 25 degrees F.
  • October 15, 2010
    Dana
     
    What's the high altitude adjustment?
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