food 4 tots

Oatmeal banana raisin muffins


Recipes for oatmeal banana raisin muffins (using mixing method)

Adapted and modified: The Malaysian Women’s Weekly Foodbook – Easy healthy meals

Makes: 12 medium muffins ( 13-14 small muffin cups)

½ cup quick cooking oats/ rolled oats  (Note 1) (plus extra 1 tbsp for garnishing)
½ cup fresh milk
1 ½ cups plain flour
½ cup brown sugar
1 tsp baking powder
¼ tsp baking soda
½ cup extra light olive oil
1 medium egg (at room temperature)
½ cup black raisins (80g)
2 fully ripen and soft bananas (medium, 5-6 inches), mashed (Note 2)


  1. Preheat oven to 200°C. Prepare muffin cups.
  2. Put raisins in a small plastic bag, soak with 1 tbsp water, and keep it in the fridge. It is best to do it 2-3 hours in advance before baking. This is to prevent the raisins from absorbing too much of water from the muffins. Remove the soaked raisins from the fridge and squeeze away any excess water. Slightly pat dry with kitchen towel.
  3. Sieve flour, baking powder and baking soda. Set aside.
  4. Combine oats and milk in a small bowl. Set aside.
  5. In a mixing bowl, use a whisk to combine flour, sugar, baking powder and baking soda. Make sure there is no lump. Use finger tips to break them if any.
  6. In a separate bowl, beat egg until light and foamy, add in oil and mix well. Then add in mashed bananas and mix again until well combined.
  7. Make a well in the flour mixture. Use a spatula to gently fold in the wet ingredient in step (6) until all the ingredients are well-combined and no traces of flours. The batter may be lumpy but this is fine.
  8. Then fold in the milk mixture in step (4), and then followed by soaked raisins in step (2). Do not over-mix. The batter should be thick (“spoonable” not “pourable”).
  9. Spoon batter into the prepared muffin cups until each cup is 80% full. Sprinkle some oats on top of each muffin (Note 4).
  10. Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes (Note 5), or until the muffins have risen and turned to slightly golden brown. Insert a toothpick/ skewer into the centre to test. If it comes out clean, it means that the muffins are cooked. Cool on a wire rack.


  1. For rolled oats, use the flakes instead of whole.
  2. I use the “pisang berangan” variety of banana as they are naturally sweet once fully ripen. If you do not have bananas on hand, you can substitute with ½ cup of raisins or blueberries.
  3. If you want a dome effect muffin, you can increase to 90% full. I used muffin paper cups which could not handle batter with 90% full. But this may not be the case for muffin tray. You may need to do your own experiment to achieve the best results.
  4. The baking time and oven temperatures vary depending on the types of oven, size of muffins, or whether you are using a paper cup or muffin tray to bake. So use your own judgment to experiment.
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  1. gertrude says:

    I am a huge fan of oats too but hardly use it in my cooking or baking. I guess it’s because my husband is not a fan of it.

  2. skinnymum says:

    looks yummy …. will definitely try this out cos my family loves muffins for brekkie. as usual i will need to reduce the sugar cos my kids prefer about 1/4 cup of sugar to 1 cup of flour.

    • food-4tots says:

      Skinnymum: Usually I will reduce the sugar content for those recipes I used. But for this recipe, please take note that it uses 1½ cup flours and ½ cup rolled oats instead of 2 cups of flour. Also it uses brown sugar instead of castor sugar. So you may need to take all these ingredients into consideration before adjusting the sugar accordingly to your preference. Hope it helps. 😉

  3. Beautiful muffins…with some homemade strawberry jam would be just perfect for my breakfast!

    Angie’s Recipes

  4. This sounds like a great muffin! The bananas and raisins must keep the crumb moist, and I like the use of oatmeal.

  5. Healthy muffins! Love it!

  6. Selba says:

    Consuming oats without realizing it? Wow! That sounds great!

  7. Christine says:

    Again, you got me.
    This muffin is tremendously yummy and healthy.

    Yeah, “DO NOT OVERMIX” is a very important rule to follow in order to have muffins with soft texture. ^0^

  8. Amy says:

    I’m with your son – I love oatmeal. All by itself with a lot of milk. And certainly as an ingredient in muffins.

    Yes, I have an over-mixing problem. One of these days I will learn to control that.

  9. hmm…. good will try this out. I been trying few recipe of banana muffin recipe but did not get what I wanted. Will definitely try this. ^-^

    • food-4tots says:

      FoOd PaRaDiSe: Not sure whether these muffins will be up to your expectations. But they are my family favourite breakfast now. Do share with me your feedback. 😉

  10. Little Inbox says:

    I drink oats everyday before going to work.
    It’s good reduce bad cholesterol. You have your way consuming oats. It looks great!

    • food-4tots says:

      Little Inbox: My MIL also drinks oats every morning. I know that it is good but I still can follow her good example. But now, I am glad that I start to consume oats too. 😉

  11. Alice says:

    I am also not an oats fan. I only eat oats countable time in a year. I will only eat them with plenty of mix fruits and nuts in a cup of milk or Milo for breakfast. This muffin looks so tempting and I am sure I would give it a try too! 🙂

  12. peanutts says:

    Oh yummm!!!, 🙂 How does your hubby prepare your son’s cereal am trying to get mine interested in eating oats rather than honey stars

    • food-4tots says:

      Peanutts: My hubby just cooked the rolled oats with some water and milk, then added lots of golden and black raisins as garnishing. He will also add a bit of honey if necessary. Why not give these muffins a try? It is a better way (at least to me) to eat oats. 😉

  13. email2me says:

    Do this taste like MALAI KOU?

  14. Chin says:

    Nice and handsome looking muffins. I like the phrase “zero-failure”.

  15. Christine says:

    I’m not a fan of oats either! I hide mine in cookies with choc chips, gives it crunch without knowing why! This muffin recipe is a great idea, will try it the next time we have morning tea at school!

  16. Love oats but have never baked or cooked with it. This looks really good!

  17. Ching says:

    I’m like you dislike plain oatmeal, that’s why I only use it in cookies. LOL! I should try it in cake or muffin next time.

  18. Awesome combination of banana and oatmeal for the muffin, delicious and healthy!!!

  19. healthy muffin /food especially kid friendly.I bet this must taste good too!!.Hmmm maybe I should bake this type if muffin for daughter who are now on straight diet order by her doctor..

  20. Hui Ching says:

    Hi, I tried the Mixing method for making muffin, however, the texture of the muffin is lumpy (no “huat” in hokkien). May I know do you have the same problem. It is that i have to let the mixture stand for few minutes b4 put in into oven? TQ

    • food-4tots says:

      Hui Ching: May I know whether the texture you referred to is before or after baking? If it is before, then it is fine. If the end product is “chewy/hard”, then it maybe due to over-mixing. When you mix the wet ingredients to the dry ingredients, you need to fold (not stirring/ beating) the wet ingredients into the dry ingredients with a rubber spatula. Run the spatula around the side in a single motion of the bowl. Then along the base. Now fold the mixture over onto itself. Rotate the bowl 90°. Repeat until just combined. There is no need to let the mixture stand for a few minutes before baking. Usually the baking powder sold in the market is double acting baking powder which means the ingredients will rise for the 2nd round during baking. If you still have any further queries, do let me know. Happy baking!! 😉

  21. TracieMoo says:

    I always prefer the mixing method. It gives a rough texture to the muffin instead of a soft and light cake-like texture. This is a very healthy recipe. Oats, bananas, raisins and you used olive oil instead of butter! I have to bookmark this. Thanks for sharing!

  22. felicia says:

    i love oats too!
    anything oaty or wholemeal is awesome.
    your kids are really lucky! 🙂

  23. Dora says:

    So yummy! Send me some. 😀

  24. wow such a healthy muffins, can I have one too! 🙂

  25. noobcook says:

    this looks healthy and delish! =D

  26. priscilla says:

    yum! scrumptious!

  27. Simply Life says:

    Oh these muffins look soooo good!

  28. […] We’re also going to try this Ginger-Pumpkin Bread and these Oatmeal Banana Raisin Muffins. […]

  29. Astrid says:

    Hi, I’m really excited to try this recipe, but because my baby is allergic to cow’s milk, can I substitute 1/2 cup of fresh milk with other liquid (without changing the taste)?

    Thanks so much 🙂

  30. Astrid says:

    Thanks so much… that’s certainly helps 🙂
    I think I will try to make this muffin with cow’s milk first and after that will try to make with soy milk hehehe…

  31. Kelly says:

    hello, my muffins are always so dense when using the muffin method. it doesn’t for creaming method. i tried oatmeal raisin mini muffins (from other source) but it took me 30 min for them to brown at 190deg! yet they are mini.. =( is the temp not hot enough? have been trying to bake mini muffins for my son but haven’t got them right for so long. =( he doesn’t like the ones i’ve baked so far.

    • food-4tots says:

      Kelly: I suggest that you try my muffin recipes with mixing method (such as oatmeal banana raisin muffins, banana muffins or blueberry orange muffins). Normally, I will either use fully ripen bananas or yogurts in my recipes to give the muffins a moist texture. In general, for a mini size muffin, it shouldn’t take you more than 30 minutes to bake. Otherwise, your muffins turn dry after they cool down. Did you preheat your oven long enough (ie 15 minutes)? Try to read my post on “How to make muffins” for the tips. Feel free to drop me a line if you have any queries when trying my recipes. I will try my best to help. 😉

  32. Kelly says:

    hmm you’re right, prob i didn’t preheat it long enough, bcos sometimes the preheat ends before i could get it all ready. sigh.. i will try ur recipes and hope it works. thanks so much for your help..

    • food-4tots says:

      Kelly: If the preheat ends before you can start baking, you just need to heat your oven again for 5-10 minutes when you are almost done with your preparation. Try to preheat your oven 10°C higher than the required baking temperature. Hope it helps!! Looking forward to hearing your success story soon. 😉

  33. A Mum says:

    I tried a muffin receipe once and it turned out to be a disaster. Am going to try this one again. Sounds yummy. But I want to cut down on the sugar because my 15 month old will also be having it. Do I just simply reduce the amount of brown sugar or I also have to adjust other ingredients?

    • food-4tots says:

      A Mum: I suggest that you follow my recipe as the sweetness is just right. Baking is different than cooking. You need a specific amount of dry and wet ingredients to produce the optimum result (although you may substitute certain ingredients). Happy trying!

  34. Grace says:

    Hi there! I made these muffins after trying your delicious apple muffins recipe. Taking your advise I kept some frozen and it still taste so good!
    I wonder If this recipe freezes well? And how many days can the muffin last in room temp? It’s healthy and yummy, thank you sooooo much for sharing! ;D and you’re right, sweetness is just nice (I usually reduce a lot for my kids). I used molasses sugar and it turns out very nice. :)))

    • food-4tots says:

      Grace: Thanks for your kind feedback!! It’s my pleasure to share. I usually keep my muffins at room temperature for 2 days and freeze any leftover for later consumption. 😉

  35. […] Banana Raisins Muffin Recipe Recipe Source: Food-4tots (Do check out this blog for some great kid friendly recipes) […]

  36. Yasa says:

    Hello, may I ask, how many grams is 1 cup here in this recipe? In my country, we use grams instead of cup. Thanks a lot before 😀

  37. Corynne says:

    Hi LaiKuan,

    I baked this muffin using your recipe, except that I substituted raisins with chopped walnut. Gave a few to my colleagues to try and their feedbacks are all compliments! I must give due credit to you too! It is a healthy combination, and the muffins aren’t too oily unlike the other recipes (from elsewhere).

    Do you think by adding 1-2 extra bananas will alter the texture? I am thinking of ways to increase the banana taste instead of using banana essence which I find it quite synthetic.

    • food-4tots says:

      Corynne: Thank you for your wonderful feedback! It’s my pleasure to share. Glad that it works for you too! Did you use fully ripen bananas? What type of banana did you use? Try to get pisang Berangan. They are very flavourful when they are fully ripened. 🙂

  38. Felicia says:

    Is baking soda a must in this recipe or can I omit it? Thanks!

  39. SugarKane says:

    I would like to try this recipe but I do not have rolled oats flakes. Can I use the whole rolled oats instead? Thanks.

    • food-4tots says:

      SugarKane: Yes, you can. I had tried that before. 🙂

      • SugarKane says:

        Thanks! I can’t wait to give this a try.
        By the way, I have tried most of your drink recipes and the drinks taste better than my own attempts. They are so simple and easy to follow. Thank you for sharing them with busy working mothers with young children like me.

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