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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!

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!#raspberries #banana #muffins #oatmeal #chocolate

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 are like a 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.

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!#raspberries #banana #muffins #oatmeal #chocolate

Additionally, raspberries are very costly!  I was in luck for this recipe though – I was able to find locally grown fresh and inexpensive raspberries.  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, so by adding the white chocolate, these muffins have a good balance.

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 share these with friends if they weren’t so delicious.  Between the three of us, muffins didn’t last more than a day or two!

If you loved this recipe, here are some others that might interest you as well:

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Print Recipe
3.49 from 54 votes

Raspberry Banana Oatmeal Muffins with White Chocolate Chips

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!
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Servings: 12 muffins
Calories: 221kcal
Author: Lord Byron’s Kitchen

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

Are you making this recipe?  Show me your version!  Tag me on Instagram or Facebook!  @lordbyronskitchen | #lordbyronskitchen 

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!#raspberries #banana #muffins #oatmeal #chocolate

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This Post Has 20 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. :)
    1. No. The water content in frozen berries will add too much moisture to the muffin batter. It will taste great, but might not cook all the way through.
  1. I'm very excited about trying this recipe but had a question- you said a cup of oatmeal...youre meaning cooked oatmeal right? whats the consistency of that oatmeal. Clarification would be very much appreciated! thanks!
  2. I made your raspberry banana white chocolate muffins. What you specify 1 cup of raspberries you could hardly taste them. Should be a 1 cup & 1/2 of raspberries. I could hardly taste the bananas you ask for 2 bananas it should be 2 1/2 banana’s. that’s why I gave this recipe 3 stars instead of 4 or 5 stars. I would like to taste a raspberry exploitation in my mouth.
  3. Excellent! Pas trop sucré, juste assez! Le mélange framboises et chocolat blanc est divin! Merci pour cette merveilleuse recette!

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