White Chocolate Raspberry Banana Oatmeal Muffins
Servings: 12 muffins
Calories: 221kcal
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!
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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
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