Imagine biting into a muffin so perfectly balanced, it feels like a culinary masterpiece in your mouth. Our Triple Grain Banana Raisin Muffins are not just another breakfast treat – they're a nutritional powerhouse that combines the wholesome goodness of three different grains with the natural sweetness of ripe bananas and plump raisins. Whether you're a health-conscious foodie or just someone looking for a delicious morning pick-me-up, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 ripe bananas, mashed
- 1/2 cup raisins
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups with cooking spray or vegetable oil to prevent sticking.
- In a large mixing bowl, combine the whole wheat flour, rolled oats, all-purpose flour, baking soda, and salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In another bowl, mash the ripe bananas until smooth. You can use a fork or a potato masher for this. Make sure there are no large chunks remaining.
- Add the brown sugar and vegetable oil to the mashed bananas. Mix well until the sugar is fully incorporated and the mixture is smooth.
- Crack the eggs into the banana mixture and whisk until everything is combined. The mixture should be slightly frothy.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the raisins, ensuring they are evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your delicious Triple Grain Banana Raisin Muffins as a healthy breakfast or snack!
Tips
- Banana Ripeness is Key: Use overripe bananas with plenty of brown spots. The riper they are, the sweeter and more moist your muffins will be.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Let your eggs and other ingredients come to room temperature before mixing for a more uniform batter.
- Check for Doneness: The toothpick test is crucial. If it comes out clean or with just a few moist crumbs, your muffins are perfect.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months and reheat for a quick breakfast or snack.
- Customize Your Muffins: Feel free to add chopped nuts, chocolate chips, or swap raisins for dried cranberries to make the recipe your own.
- Measuring Matters: Use proper measuring techniques – spoon flour into measuring cups and level off with a knife for accurate results.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
