Dairy-Free Whole Wheat Banana Muffins with Cinnamon and Raisins
Prep time
Cook time
Total time
These fluffy, tender muffins are perfectly sweet and filling for breakfast. You can substitute spelt flour for the wheat flour for a different flavor influence.
Place the raisins in a small, heat-safe bowl, and cover them with the boiling water.
Preheat your oven to 325ºF and grease or line 12 muffin cups.
In a medium-sized bowl, stir together the flour, wheat germ, cinnamon, baking soda, and salt.
In a large mixing bowl, blend the banana, honey or maple, eggs, oil, and vanilla until relatively smooth.
Carefully drain the raisins, reserving the liquid. Add 5 tablespoons (1/4 cup + 1 tablespoon) of the hot raisin water to the banana mixture and stir to combine.
Add the dry ingredients to the wet ingredients in your large mixing bowl, and stir just to combine. Do not over mix; a few lumps are okay. Fold in the plumped raisins.
Divide the batter evenly between your 12 muffin cups.
Bake for 20 to 24 minutes, or until the muffins just begin to take on a golden hue, and a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for a few minutes in the muffin cups, then remove them to a wire rack to cool completely.
Notes
No Raisin Option: You can substitute dried cranberries or dried blueberries, if preferred. If you don't want to use any dried fruit, substitute hot water for the raisin water. Banana Walnut Option: Fold ½ cup chopped walnuts into the batter. Banana Topping Option: Slice 1 small banana into 12 slices. Top the batter for each muffin with 1 slice before baking.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cinnamon-raisin-whole-wheat-banana-muffins