Whole-Wheat Cinnamon Raisin Banana Muffins for a Lazy or Busy Sunday
Cook time
Total time
This recipe was adapted from Food.com
Serves: 12
  • ½ cup raisins (or more if you like)
  • Boiling water (about 1 cup should do)
  • 1-3/4 cups whole wheat flour
  • 2 tablespoons wheat germ
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed ripe banana
  • ¼ cup grapeseed or vegetable oil
  • ½ cup honey or agave nectar
  • 2 eggs
  • 1 teaspoon vanilla extract
  1. Place the raisins in a small bowl, and cover them with the hot/boiling water.
  2. Preheat your oven to 325ºF and grease 12 muffin cups.
  3. In a medium-sized bowl, stir together the flour, wheat germ, cinnamon, baking soda, and salt. Briefly set aside.
  4. In a large mixing bowl, blend the banana, oil, honey, eggs, and vanilla. Drain the raisins, reserving the liquid. Add 5 tablespoon s (1/4 cup plus 1 tablespoon) of the hot raisin water to your mixing bowl.
  5. Fold the dry ingredients into the wet ingredients in your large mixing bowl, stirring just to combine. Do not over mix. The baking soda begins to react as soon as it hits the liquid, so over mixing will cause the muffins to loose some of their fluffiness … a few lumps are okay.
  6. Stir in the plumped raisins, and divide the batter evenly between your 12 muffin cups.
  7. Bake for 20 to 24 minutes, or until they just begin to take on a golden hue, and a toothpick inserted in the center of a muffin, comes out clean. Let cool for a few minutes in the muffin cups, then remove to a wire rack.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/whole-wheat-cinnamon-raisin-banana-muffins-for-a-lazy-or-busy-sunday