A delightful twist on classic banana bran muffins, incorporating oats and a hint of cinnamon for added flavor.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In another bowl, whisk together the egg, brown sugar, buttermilk, and molasses until smooth.
Whisking well incorporates air, which helps with the muffin's texture.
Mash the bananas in a small bowl and add them to the wet mixture, stirring to combine.
Using ripe bananas enhances the natural sweetness and flavor.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the raisins gently to distribute them evenly.
Coating raisins in a bit of flour prevents them from sinking to the bottom.
Divide the batter evenly among the prepared muffin cups, filling them almost to the top.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking ensures even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
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