Preheat your oven to 350 degrees. Line mini muffin pan with paper liners.
2
Mix the raisins and juice in a bowl and heat for 1 1/2 minutes. Stir and heat another 1 1/2 minutes. Pour the raisins and juice into a blender and puree.
3
To the blender, add the oil, egg, vanilla and banana, mixing after each addition.
4
Combine all the dry ingredients together in a bowl and stir well. Add the nuts, if using.
5
Pour the banan mixture into the dry ingredients and mix until just combined. Fill the muffin cups about 2/3 full. This makes 12 muffins or 24-27 mini muffins. I like using a cookie scoop to fill mini muffin cups and an ice cream scoop for muffins. Bake muffins for 25 minutes and mini muffins for 10-12 minutes. The tops should be a bit shiny still when you take them out of the oven. They will finish cooking in the pan. Let cool.
