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
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

  • Preheat oven to 375 degrees.  Prepare a 12-hole muffin tin by spraying the holes liberally with non-stick cooking spray.  Set aside.
  • Add the butter and sugar to a large mixing bowl and using a hand mixer, blend together the butter and sugar.
  • Once blended, add the egg, vanilla, and bananas; mix together well.
  • Add the flour, oatmeal, 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.
  • Scoop equal amounts of the batter into muffin tin holes. Do not fill more than 3/4 full.
  • Bake for 18-20 minutes.
  • Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.

Nutrition

Serving: 0g | Calories: 221kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 247mg | Potassium: 106mg | Fiber: 1g | Sugar: 13g | Vitamin A: 180IU | Vitamin C: 2.6mg | Calcium: 41mg | Iron: 1.1mg