Straight from the kitchen of my fabulous mother, I am sharing with you the recipe for the muffins I was raised on.  Forty years since their inception, and they are still my favorite mid morning snack!



  • 2 cups mashed bananas
  • 1 1/4 cups quick oats
  • 3 tbsp egg whites
  • 2 tbsp canola oil
  • 2 tbsp honey
  • 1 tsp vanilla
  • 2 tsp cinnamon (or more if you like stronger flavor)
  • 3/4 cup blueberries
  • 2 tbsp raisins
  • 1/2 cup whole wheat flour
  • 1/2 cup white flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 24 pecan nuts



  1. Heat oven to 375F.
  2. Mix the first 7 ingredients together (from bananas to cinnamon).
  3. Add the blueberries and raisins, and mix gently.
  4. In a separate bowl, mix together the flours, baking powder, baking soda, and salt.
  5. Fold the dry mixture into the wet bowl.
  6. Line 12 muffin tin with muffin cups and spray with nonstick cooking spray. Spoon the mixture evenly into each.
  7. Place 2 pecans on top of each muffin.
  8. Bake at 375F for approximately 28 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.


Makes 12 muffins.  Per muffin:

  • calories: 167
  • carbs: 28g
  • fat: 5.4g
  • protein: 4g


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