Oatmeal Raisin Banana Muffins

December 19: National Oatmeal Muffin Day

If you are dashing through the snow/sun or having a harried holiday, grab a quick and healthy snack—oatmeal raisin banana muffins—to give you some energy to get through the day’s errands, such as buying last-minute Christmas gifts. These muffins are also good to serve to guests with fresh fruit for a simply wholesome breakfast when they visit during winter break. So make some muffins with oatmeal for National Oatmeal Muffin Day.


(Adapted from Chiquita Bananas)

For the topping

  • ¼ cup rolled oats (old-fashioned or quick cooking)
  • ¼ teaspoon pumpkin pie spice or ground cinnamon
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted

For the oatmeal raisin banana muffins

  • 2 bananas, overripe and mashed
  • 1 egg
  • ¾ cup buttermilk
  • 1 cup flour
  • 1 cup rolled oats (old-fashioned or quick cooking)
  • ¾ cup brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice or ground cinnamon
  • ½ cup raisins


In a small bowl, combine the oats, pumpkin pie spice or ground cinnamon, brown sugar and melted butter. Mix until well combined. Set aside.

In a medium bowl or mixer, mash the bananas with the egg. Stir in the buttermilk. Set aside. In a large bowl, combine the flour and oats mixture.

Add the brown sugar, baking soda, baking powder and salt.

Stir in the pumpkin pie spice or ground cinnamon. Stir in the wet ingredients and mix until moistened. Fold in the raisins. Scoop the mixture into cupcake papers.

Sprinkle the topping on each muffin. Bake in a preheated oven at 400 degrees F for 15-20 minutes. Remove from the oven. Serve warm. Store leftovers in an airtight container. Reheat if desired.


  • Make buttermilk at home by mixing 1 tablespoon of white vinegar or fresh lemon juice in a cup of milk. Let stand at room temperature until the milk curdles and thickens. Stir ¾ of this buttermilk mixture into the recipe and discard the rest.