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: 221kcal
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!
Print Recipe


  • 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


  • 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.


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