Banana Raisin Muffins
Delicious banana raisin muffins with warm spices and natural sweetness, perfect for breakfast or snacks. Soft, moist, and packed with fruity flavor, ideal for all ages.
Ingredients
- 1/2 cup golden raisins ⓘ
- 1/4 cup apple or orange juice ⓘ
- 1/2 cup low-fat buttermilk ⓘ
- 2 egg whites ⓘ
- 1 tablespoon oil ⓘ
- 3 tablespoons honey
- 1 1/2 cups unbleached white flour
- 1/3 cup stone-ground white cornmeal ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 cup brown sugar ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground cardamom ⓘ
- 2 ripe bananas ⓘ
Instructions
- Combine raisins and apple juice in a large bowl and let stand for five minutes.
- Add buttermilk, egg whites, oil, and honey; whisk until smooth.
- Sift the flour, cornmeal, baking powder, and baking soda into another large bowl.
- Whisk in brown sugar, ground ginger, and ground cardamom.
- Add diced bananas and toss lightly to coat.
- Add dry ingredients to the buttermilk mixture and stir just to combine with a wooden spoon.
- Line muffin tin cups with paper liners and spray lightly with vegetable oil spray.
- Spoon batter into cups, filling each two-thirds full.
- Bake at 375°F (190°C) for 20 to 30 minutes, until puffed and lightly browned.
- Turn onto a wire rack to cool.
Tips & Substitutions
For extra moisture, consider adding 1/4 cup of unsweetened applesauce or a bit of Greek yogurt to the batter. You can substitute whole wheat flour for half of the unbleached white flour for a healthier option. If you prefer not to use honey, maple syrup works well as a natural sweetener in this recipe.
Serving Suggestions
These Banana Raisin Muffins are perfect for breakfast or as a snack. They pair beautifully with a cup of coffee or tea. Consider serving them with a spread of almond butter or cream cheese for added flavor. For a delightful brunch, serve alongside Miss Bessie'S Chocolate Pound Cake for a sweet treat.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, place them in the microwave for about 10-15 seconds, or warm them in the oven at 350°F (175°C) for 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Raisin Muffins contains roughly 166 calories, with 3g protein, 27g carbohydrates, and 6g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 556mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas are often sweeter and can enhance the flavor of your muffins.
What can I use instead of raisins?
If you don't have golden raisins, you can substitute them with chopped dried apricots, cranberries, or even fresh blueberries for a different twist. Each option will give your muffins a unique flavor and texture.
Can I make these muffins vegan?
Absolutely! To make this recipe vegan, replace the egg whites with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Use a plant-based milk in place of buttermilk, and ensure your honey is replaced with maple syrup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).