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!
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.
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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.
FINISHING UP
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 them 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!
QUESTIONS?
If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
White Chocolate Raspberry Banana Oatmeal Muffins
Ingredients
- 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
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, 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.
Nutrition
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Sara @ Life's Little Sweets says
These flavors are so exciting! I love the combo, shared, pinned..I love the stuff you make!!
byronethomas@gmail.com says
Thank you, Sara. Likewise! 🙂
goodiegodmother says
This is a great combination! When I find a good deal on fresh raspberries, I want to give it a try. How long should they keep?
byronethomas@gmail.com says
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. 🙂
Libby says
What do you mean by oatmeal? Just oats? Thanks!
byronethomas@gmail.com says
Hi Libby – I’ve updated the recipe card. It’s just quick oats. 🙂
Meaghan | Cook. Craft. Love. says
I’m not a big banana eater but I might have to give it ago for these muffins!
Brian Jones says
Raspberries and white chocolate really are a wonderful match for each other and the texture of this looks to die for!
Paige @ Where Latin Meets Lagniappe says
Byron these look delicious! I love pairing white chocolate and raspberries – such a perfect breakfast!
Whitney says
What a great thing to wake up too! I love the raspberry and banana combo! 🙂
byronethomas@gmail.com says
Thanks, Whitney.
Johlene@FlavoursandFrosting says
White chocolate and raspberry were made for eachother! 🙂
Hillary Reeves says
Raspberry banana — what a cool flavor combo!
Maggie says
Can you use frozen raspberries instead of fresh?
byronethomas@gmail.com says
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.
MummaLoves2Cook says
I used frozen raspberries and they came out great! Perfect even. Massive hit with all my children!
Mary says
In the preparation, do we add the oatmeal at the same time as the dry ingredients?
byronethomas@gmail.com says
Yes, Mary… add the oatmeal when you add the flour.
Mariella Trudeau says
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!
byronethomas@gmail.com says
Thank you, Mariella. The oatmeal is dry. Not cooked.
Joni says
These are the best muffins I have had in ages. The whole family loves them warm out of the oven. A keeper!!!
Rob Morford says
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.
Carmen says
Excellent! Pas trop sucré, juste assez! Le mélange framboises et chocolat blanc est divin! Merci pour cette merveilleuse recette!
Tonia says
I absolutely love these muffins, the combination of sweet and tangy is perfect. I’ve made them 3 times now and the whole family loves them!
Marjorie says
Hi! I tried your recipe yesterday and oh my these are delicious!
If I may offer just one tiny constructive comment, is that it would be nice if the ingredients in the list were in the same order as they are used in the recipe. It’s easier to refer when cooking 😉
Thanks again !
Michele says
Absolutely delicious. I used semisweet chocolate chips though as not a fan of white chocolate. Still yummy and super moist. Thanks for sharing!
Joanne says
Love love this recipe it’s mice being able to use up two bananas most recipes call for three. Made the recipe exactly as directed but I did use frozen raspberries and it was fine using frozen the raspberries didn’t get mushed up. It’s a keeper.
Ina Bentley says
The ingredients listed as used would be helpful as suggested above.
I use mini chocolate chips & make 36 mini muffins & freeze them for my grandkids. They love them & they’re a fairly healthy snack. Delicious combination!
Nikita says
These are great. I always use frozen raspberries in my baking and these turn out just fine with them.
Veronica says
These are very tasty! My family’s new favourite! Wouldn’t change anything in this recipe!
byronethomas@gmail.com says
Thank you, Veronica. 🙂
Charlene says
Good muffins, but am I the only one that found them difficult to stir? I needed to add a bit of liquid (I chose milk) in order to be able to stir the batter.
Kayla says
I found my batter extremely dry, so I added milk as well. Not sure if I mushed the bananas enough or maybe my butter wasn’t sort enough? Waiting to see if they have turned out. Fingers crossed because they sound delish 🙂
sam says
Me three! I added an extra egg, which brought me to about cookie consistency. But the batter was very dry for muffins. It’s taken at least 30 min. to cook all the way through. Still taste good though
Fred says
made the muffins for my partner yesterday; needed to substitute applesauce for the mashed bananas, however, I hear that they’re very good! Thanks for the recipe.
byronethomas@gmail.com says
Thank you, Fred. 🙂
Erin Rock-Ballard says
Incredible! These muffins came out great! The only change I made was adding nutmeg because I just adore nutmeg.
B says
These are my husbands favorite now
Sarah says
Not only do they look and smell Heavenly, These were sooo delicious! For those saying the batter is too thick, melt your better or use oil instead.
Erin says
Made these muffins today and they are fantastic. They turned out beautiful and super moist. These muffins won’t last the night. Thanks for the amazing recipe.
Janetta says
Do these muffins freeze well?
Audrey says
These are the best muffins I have ever had and cooked! Absolutely obsessed! Thank you for sharing your recipe 🙂
diana says
This recipe is the best! I love the flavours, they are the perfect combinations of sweet with the bananas and tart with the raspberries. Not to mention the white chocolate, I can’t say enough about this recipe!
Erin Rock-Ballard says
One of my favorites. I have made this recipe tons of times and it’s always a hit!
Susan Modiano says
Love the recipe! My question is can you substitute buckwheat flour for the all purpose?
Kam says
I have had this recipe saved forever and finally had all the ingredients to make them at one time. Or, so I thought. I accidentally bought cream cheese chips instead of white chocolate chips, lol! I didn’t even know those were something you could buy. Anyway, I made these as written minus my own tiny mistake and they came together great and taste amazing. Thank you!
byronethomas@gmail.com says
Thank you, Kam. Did you put the cream cheese chips in the muffins? Because, that’s a game changer! 🙂
Kam says
Oh, yes! I did. 🙂 I see I didn’t write that very clearly. You are right; the baking chips are a must, for sure.