Whole Wheat Banana Oatmeal Raisin Mini-Muffins

It was 11 o’clock at night and I could not sleep so what does one do?  Bake, of course!  I had two extremely ripe, black bananas that haven’t gotten mold and were begging, no, screaming, to be used that I have watched age counter for the past week.  I remembered this recipe from cooking light and thought the addition of bananas would be a great way to use them and make the result delicious.  The bananas would add much needed moisture and sweetness to these muffins.  This recipe was originally for regular sized muffin cups, but I felt that would be too much of a good thing for me; besides, who doesn’t bite-sized goodies?


  • 1 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons toasted wheat germ
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups old fashioned oats, divided
  • 1/3 cup chopped pitted dates
  • 1/3 cup raisins
  • 1/3 cup dried cranberries
  • 1 cup low-fat buttermilk
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 2 very ripe bananas, mashed
  • 1/2 cup boiling water


  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Place 1 and 1/4 cups old fashioned oats in a food processor and pulse a 4 times.  Stir all oats, dates, raisins, and cranberries into the dry ingredients. Make a well in center of mixture
  2. Melt coconut oil in the microwave if it is solid. Combine buttermilk, oil, vanilla, egg and bananas; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
  3. Preheat oven to 375°
  4. Spoon batter into 36 mini- muffin cups coated with cooking spray or melted coconut oil. Bake at 375° for 13 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.


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