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. 🙂
Did you read my post about the Classic Blueberry Banana Muffins? If not, please do so, however, if you did, then you might recall the excess banana situation. This recipe was the result of a freezer full of bananas. To be honest, it was quite nice having a choice of muffins for breakfast the next day.
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, they 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 one, baby! 🙂
Raspberry Banana Oatmeal Muffins with White Chocolate Chunks
- 1 1/2 cups all purpose flour
- 1 cup oatmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 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 chunks
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
Using a large mixing bowl and a hand mixer, blend together the butter and sugar.
Once blended, add egg, vanilla, and bananas; mix together well.
Add the flour, baking powder, baking soda, cinnamon and salt to the bowl and incorporate into the wet ingredients.
Gently fold in the white chocolate, and then fold in the raspberries.
Line a muffin tin with paper or silicone liners and scoop equal amounts of the batter into the paper cups. Do not fill more than 3/4 full.
Bake at 375 degrees for 20 minutes.
Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.