White Chocolate Raspberry Banana Oatmeal Muffins Recipe

As a food blogger I stumbled through a kitchen experiment and ended up with Raspberry Banana Oatmeal Muffins With White Chocolate Chips that hide an unexpected ingredient you’ll want to know about.

Ingredients

• Rolled oats: hearty fiber, slow carbs that keep you full and add nice chew.
• Bananas: natural sweetness, potassium rich, helps bind batter and mask eggy taste.
• Raspberries: tart berry punch, vitamin C and fiber, they brighten and cut richness.
• White chocolate: very sweet creamy cocoa butter, adds luxury but boosts sugar load.
• Yogurt: tangy moisture, protein and tender crumb, can lighten dense muffins.
• Eggs: provide structure protein and richness, help muffins rise and hold shape.
• Brown sugar: deep caramel notes, keeps muffins moist and adds gentle molasses flavor.

Ingredient Quantities

• 1 cup rolled oats old fashioned
• 1 cup milk or buttermilk
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon optional
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large very ripe bananas mashed about 1 cup
• 2 large eggs slightly beaten
• 1/3 cup vegetable oil or melted butter
• 1/4 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 3/4 to 1 cup white chocolate chips or chopped white chocolate
• coarse sugar for sprinkling optional

How to Make this

1. Preheat oven to 375°F (190°C). Line a 12 cup muffin tin with liners or grease the cups, set aside. In a bowl stir 1 cup rolled oats with 1 cup milk or buttermilk and let sit 10 minutes to soften.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon if using. Stir in 1/2 cup packed light brown sugar and 1/4 cup granulated sugar.

3. In another bowl mash 2 very ripe bananas until mostly smooth (about 1 cup). Add 2 slightly beaten eggs, 1/3 cup vegetable oil or melted butter, 1/4 cup plain yogurt or sour cream and 1 teaspoon vanilla extract; whisk to combine.

4. Pour the soaked oats and milk into the banana mixture and stir to blend.

5. Pour wet mixture into the dry ingredients and stir gently until just combined, a few lumps are ok, dont overmix or muffins will be tough.

6. To keep fruit and chocolate from sinking, toss 1 cup fresh or frozen raspberries and 3/4 to 1 cup white chocolate chips or chopped white chocolate with a tablespoon of the flour mixture, then fold them in gently.

7. Use an ice cream scoop or two spoons to fill muffin cups about three quarters full. Sprinkle a few extra white chips on top and coarse sugar if you want a crunchy top.

8. Bake 18 to 22 minutes until tops are golden and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. If using frozen raspberries add a couple extra minutes.

9. Cool muffins in the tin 5 to 10 minutes then transfer to a wire rack to finish cooling. They are best the same day, or freeze cooled muffins and reheat briefly to revive the white chocolate.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. 12-cup muffin tin and liners or nonstick spray
3. Two mixing bowls one large one medium
4. Measuring cups and spoons for dry and wet ingredients
5. Whisk and a rubber spatula to mix and fold dont overmix
6. Fork or potato masher to mash the bananas
7. Small bowl or plate to toss berries and chocolate with flour
8. Ice cream scoop or two spoons to fill the cups evenly
9. Toothpick for doneness and a wire cooling rack to finish cooling

FAQ

White Chocolate Raspberry Banana Oatmeal Muffins Recipe Substitutions and Variations

• Milk or buttermilk: Swap with 1 cup unsweetened plant milk (oat, almond, soy) or make quick buttermilk by stirring 1 tbsp lemon juice or white vinegar into 1 cup milk and let sit 5 minutes. Plant milk gives a milder, less tangy muffin.
• All purpose flour: Use whole wheat pastry flour 1:1 for a nuttier flavor but if you dont want it heavy do a 50/50 blend with AP. For gluten free, use a 1:1 GF baking blend that includes xanthan gum.
• Vegetable oil or melted butter: Replace with equal parts melted coconut oil for similar texture, or swap half (or all if you want lower fat) with unsweetened applesauce for a moister, lighter crumb. If you use applesauce only muffins may be a bit denser and might need a touch more baking time.
• Fresh or frozen raspberries: Substitute frozen blueberries, chopped strawberries, or about 3/4 cup dried cranberries (rehydrate 10 minutes in warm water). If using frozen fruit, toss with a little flour so they dont sink to the bottom.

Pro Tips

1) Soak the oats longer if you want a softer, almost cake like crumb. 10 minutes is ok but 20 to 30 minutes makes them plumper. If the oat mix looks too thick add a splash more milk, not too much or the batter gets runny.

2) Use very very ripe bananas, the browner the sweeter and more banana flavor. If your bananas arent that ripe, microwave them mashed for 15 to 20 seconds to bring out sugars, or add a tiny pinch more brown sugar.

3) Keep fruit and chips from sinking by coating them in a tablespoon of flour, or even better toss frozen raspberries with 1 to 2 teaspoons cornstarch so they dont bleed into the batter. Fold them in at the very end and dont overmix, a few streaks of flour are fine.

4) Bake on the middle rack and start checking at 18 minutes, stick a toothpick in near the center; you want moist crumbs not wet batter. Cool in the tin 5 to 10 minutes then move to a rack so they dont steam and get soggy. To refresh frozen muffins, warm them in a 325 F oven for 6 to 8 minutes or zap one 10 to 15 seconds in the microwave to soften and revive the white chocolate.