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In our home, muffins are considered one of the major food groups, especially if that muffin happens to be Raspberry Banana Oatmeal Muffins with White Chocolate Chips!

You may not know me well enough to trust me, but you need to do just that when I tell you that these are the tastiest muffins you will every eat!  Seriously, trust me!  There’s something classic about the pairing of fresh, red, ripe raspberries with good chocolate.

It’s a very common accompaniment to many dessert items in the fanciest of restaurants.  However, just as the combination of raspberries and chocolate marry so well, the pairing of raspberries and bananas could be thought of as the divorce!

I made these Raspberry Banana Oatmeal Muffins with White Chocolate Chips on the same day that I made my Classic Blueberry Banana Muffins.  Did you read my post about the Classic Blueberry Banana Muffins?  If not, please do so and you will know exactly what I mean about that divorce line in the previous paragraph.  However, if you have read it, then you might recall the excess banana situation.

This recipe was the result of a freezer full of bananas.  To be quite honest, it was nice having a choice of muffins for breakfast the next day.  By the way, you can find the blueberry muffin post right here: Classic Blueberry Banana Muffins.

Fresh raspberries are a rarity in our house.  We don’t tend to buy them more than three or four times a year.  We try to buy as much local fruit and produce as possible, and raspberries have such a short season so we opt out.

Additionally, raspberries are very costly!  I was in luck for this recipe though – I was able to find locally grown raspberries which were fresh and inexpensive.  Two for the price of one, baby!  🙂

Adding the chocolate chips was a last minute decision, but I’m so glad I did.  The raspberries are a little sweet, but mostly tart.  Bananas, in my opinion, are not sweet at all, so these Raspberry Banana Oatmeal Muffins with White Chocolate Chipsneeded just a little something to make it work.  The white chocolate chips was the perfect choice!

I think these muffins are perfect for a summer brunch, or as a bring-along to a friends house.  They are so pretty and so tasty.  I would have packaged these up and shared them with friends if they weren’t so delicious.  Between the three of us, the Raspberry Banana Oatmeal Muffins with White Chocolate Chips didn’t last more than a day or two!

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Raspberry Banana Oatmeal Muffins with White Chocolate Chips

Course: Breakfast, Brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 221 kcal
Author: Lord Byron's Kitchen

In our home, muffins are considered one of the major food groups, especially if that muffin happens to be Raspberry Banana Oatmeal Muffins with White Chocolate Chips!

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Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup oatmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 whole ripe bananas, mashed
  • 1/2 cup sugar
  • 1/3 cup butter, room temperature
  • 1 large egg
  • 1 cup raspberries
  • 1/2 cup white chocolate chips
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 375 degrees.  Prepare a 12-hole muffin tin by spraying the holes liberally with non-stick cooking spray.  Set aside.

  2. Add the butter and sugar to a large mixing bowl and using a hand mixer, blend together the butter and sugar.

  3. Once blended, add the egg, vanilla, and bananas; mix together well.

  4. Add the flour, baking powder, baking soda, cinnamon and salt to the bowl and incorporate into the wet ingredients.
  5. Gently fold in the white chocolate, and then fold in the raspberries.
  6. Scoop equal amounts of the batter into muffin tin holes. Do not fill more than 3/4 full.

  7. Bake for 18-20 minutes.

  8. Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.
Nutrition Facts
Raspberry Banana Oatmeal Muffins with White Chocolate Chips
Amount Per Serving (0 g)
Calories 221 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 30mg 10%
Sodium 247mg 10%
Potassium 106mg 3%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 13g
Protein 3g 6%
Vitamin A 3.6%
Vitamin C 3.2%
Calcium 4.1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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This Post Has 11 Comments

    1. I use fresh raspberries within two days of bringing them home from the market. The muffins will keep for 2-3 days in a sealed container. But, they probably won't last that long. :)

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