*Fuel Friday ~ Banana raisin nut muffins*

These might very well be the best muffin I’ve ever made. They were inspired by two, nearly decaying bananas on my counter yesterday afternoon, and the need for a portable snack to take to a cross-country meet this morning. (No one else ever has over-ripe bananas sitting around, do they??? I’m sure it’s just me.)

Recent muffin recipes I’ve created have resulted in a really great tasting muffin but after cooling, or sitting overnight, became a little dry. I think in part it is because I like to use almond meal as a substitute for other flours. Not entirely, but mixed in with a combination of other flours for some sustenance and a boost in nutrition. These however, as I discovered this morning riding a bus with 15 middle schoolers, did not dry out after cooling. They were perfect. I call that muffin success!


1 cup of raw (dry) oats

1/2 all-purpose flour (I used Bob’s Red Mill gluten-free flour)

3/4 cup almond meal/flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

1/2 cup brown sugar

2 tbsp. maple syrup

2 ripe bananas, mashed

2 eggs

1/2 cup coconut oil, melted

1/2 cup walnuts, chopped (I measured before I chopped)

1/4 cup raisins

**Plus a little reserved brown sugar, chopped walnuts, and cinnamon for sprinkling on top


Preheat oven to 375 degrees and prepare a muffin tin by either coating it with cooking spray or lining each “cup” with a cupcake paper.

In a large mixing bowl, combine the dry ingredients: oats, all-purpose flour, almond meal, baking powder and soda, salt, and cinnamon.

Using a separate bowl, mash the bananas. Mix in the eggs, followed by the brown sugar. Combine so that the sugar begins to dissolve a little and then pour in the oil.


Ready to add the wet to the dry.

Once the “wet” ingredients have been added to the “dry” stir to incorporate everything and there are no traces of anything “dry”. Next, fold in the walnuts and raisins. Be sure to reserve about a tablespoon of the chopped walnuts to sprinkle on top.

Pour the batter into the prepared muffin tin and then add a pinch of brown sugar, the remaining walnuts, and a dash of cinnamon to the top of each muffin.


Adding a little extra pizzazz!

Pop the muffins into the preheated oven and bake for 15 minutes. Check to make sure they are done by inserting a toothpick into the center of a muffin. It will come out clean if the muffins have completed baking.


Autumn muffin making makes me happy!

This recipe makes a dozen yummy muffins. Perfect with a cup of coffee or tea, while being entertained by 15 middle school runners!


Moist, nutty, slightly sweet. Perfect.


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