Get ready to indulge in a delightful treat that will awaken your taste buds and brighten your mornings! These White Chocolate Raspberry Banana Oatmeal Muffins are not just any ordinary muffins; they are a heavenly combination of creamy white chocolate, tart raspberries, and the natural sweetness of ripe bananas, all wrapped in the wholesome goodness of oats. Perfect for breakfast, a snack, or even a sweet dessert, these muffins are sure to become a favorite in your household. With just 35 minutes from prep to plate, you'll want to dive into this delicious recipe that promises to elevate your baking game. So, grab your apron and let’s create some magic in the kitchen!
Ingredients
- 1 cup rolled oats
- 1 cup mashed bananas
- 1/2 cup white chocolate chips
- 1 cup raspberries
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine rolled oats and milk. Let the mixture sit for 5 minutes to soften the oats and allow them to absorb the liquid.
- In a separate bowl, mash the ripe bananas until smooth. Add sugar, vegetable oil, and eggs to the mashed bananas. Whisk thoroughly until well combined.
- Sift together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl to ensure even distribution of leavening agents.
- Gently fold the banana mixture into the soaked oats. Gradually add the dry flour mixture, stirring until just combined. Be careful not to overmix the batter.
- Carefully fold in white chocolate chips and raspberries, reserving a few of each for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the reserved white chocolate chips and raspberries on top of each muffin for added visual appeal and flavor.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so be gentle!
- Customize Your Mix-ins: Feel free to swap out the white chocolate and raspberries for your favorite ingredients. Try dark chocolate chips, blueberries, or even nuts for a unique twist!
- Check for Doneness: Ovens can vary, so start checking your muffins a minute or two before the suggested baking time. They’re done when a toothpick inserted in the center comes out clean.
- Storage: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just pop them in the microwave for a few seconds to enjoy warm!
- Serve Warm: For the ultimate experience, serve these muffins warm out of the oven or gently reheated. The white chocolate will be melty, and the flavors will be at their peak!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 6g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 35mg
