In our home, muffins are considered one of the major food groups, especially if that muffin happens to be these White Chocolate Raspberry Banana Oatmeal Muffins! These disappear before they’ve had time to cool down!
WHITE CHOCOLATE RASPBERRY BANANA OATMEAL MUFFINS
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. And, White Chocolate Raspberry Banana Oatmeal Muffins will prove it to you!
RASPBERRIES, CHOCOLATE, AND BANANAS?
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 muffins the same day that I made my Classic Blueberry Banana Muffins. Did you read that post? 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.
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 fresh and inexpensive raspberries. Two for the price of one!
Adding the white chocolate 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 great balance.
FRESH VERSUS FROZEN RASPBERRIES
I know that someone out there is going to ask me if they can use frozen raspberries instead of fresh. And, the answer is yes! In fact, when baking with a delicate berry, such as the raspberry, I prefer frozen over fresh.
Since most muffin batters are thick, stirring fresh raspberries into it can be quite messy. The delicate raspberries break apart quite easily. Now, the contrast is that those broken up fresh raspberries create such a unique look to the baked muffin. I love the swirls of raspberry throughout!
If using frozen raspberries, I would recommend you thaw them out a bit first. Frozen raspberries will release a lot of moisture, so it may take an extra few minutes to get the muffin fully baked all the way through. Remember to test the muffin with a toothpick before taking it out of the oven!
INGREDIENTS YOU WILL NEED:
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Flour – Regular all-purpose flour is perfect for these muffins. I have not tested them with other flours, such as wheat, gluten-free, etc.
- Quick Oats – These cook more quickly than regular rolled oats, but you can use either.
- Leavenings – Both baking powder and baking soda are used.
- Bananas – They will need to be really ripe, meaning the banana should have more brown spots than yellow left on the peel.
- Basics – Like 99% of the baking recipes out there, you will need butter, sugar, salt, and egg.
- Vanilla Extract – There’s just something about vanilla that makes everything taste better!
- Cinnamon – Now, this is optional, but I think a little bit of cinnamon just elevates the flavour so much.
- Raspberries – Of course! You can use fresh, but frozen raspberries are less likely to break up when being stirred through the thick batter.
HOW TO MAKE THE BEST MUFFINS YOU WILL EVER EAT!
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, oats, 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.
I think these muffins are perfect for a summer brunch. They are so pretty and so tasty. I would share these with friends if they weren’t so delicious. Between the three of us, these muffins didn’t last more than a day or two!
To keep the really fresh, I like to stack them into a container with a tight-fitting lid. They will keep for 3-5 days on your countertop. I always store muffins in a cake stand. They look very homey, comforting, and inviting. It encourages everyone to take one every time they walk through the kitchen!
White Chocolate Raspberry Banana Oatmeal Muffins
- 1 1/2 cups all purpose flour
- 1 cup quick oats
- 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, softened
- 1 large egg
- 1 cup raspberries
- 1/2 cup white chocolate chips
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 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, oats, 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.