Raspberry Banana White Chocolate Muffins

Jump to Recipe

Jumbo, bakery style Raspberry Banana White Chocolate Muffins are super easy to make and won't last long! Fresh or frozen raspberries, ripe bananas and the delicious flavours of white chocolate combine beautifully in this moist and delicious muffin recipe.

Close up image of four raspberry banana white chocolate muffins on white board.

Are you a muffin lover? I am! I hesitate to write these are a favourite recipe again because I say that about so many of my recipes! But, these muffins are exceptional. The combination of the moist, overripe bananas, rolled oats, raspberries and white chocolate is sinfully delicious.

There's something about these jumbo bakery style muffins that just makes them feel like an extra special treat.

These muffins are up there with my jumbo Chocolate Chip Muffins. These muffins are adapted from my Banana Blueberry Oatmeal Muffins. Also, don't miss out on my best ever banana bread recipe!

I hope you enjoy them as much as we did! Hubby said they're the best raspberry muffins he's ever tasted. Please let me know what you think by commenting below when you try this recipe!

ABOUT THIS RECIPE

no fancy equipment or mixer required.
delicious large bakery style muffins without having to leave the house!
a great way to use up those overripe bananas!

INGREDIENTS & SUBSTITUTIONS

all-purpose flour (or cake flour)
rolled oats - I like to use instant oats for this recipe
baking soda, baking powder - for leavening
salt - cuts out the sweetness
mashed, ripe bananas
granulated sugar
egg, lightly beaten - use large Grade A egg and take them out of the refrigerator 30 to 60 minutes before you start the recipe
butter, melted and cooled
raspberries, fresh or frozen
white chocolate - chopped baking chocolate or chocolate chips

STEP BY STEP INSTRUCTIONS

Start by greasing or adding paper cups to six jumbo sized muffin tins.

Preheat oven to 425°F.

Melt butter and set aside while it cools.

Dry ingredients in mixing bowl for oatmeal berry muffin recipe.

In a large mixing bowl, combine dry ingredients. Stir well to combine and set aside.

Wet ingredients in mixing bowl with spoon.

In a separate, small mixing bowl, beat egg, then add mashed bananas, granulated sugar and cooled melted butter.

Dry ingredients are added to wet ingredients in mixing bowl.

Add the dry ingredients to the wet ingredients, stirring with as few strokes as possible.

Raspberries and white chocolate are added to muffin batter.

Gently fold in raspberries and white chocolate.

Batter is divided evenly in six greased jumbo muffin tins.

Divide evenly among the six prepared baking cups. Sprinkle muffin tops with a pinch of rolled oats. (optional)

Bake in 425°F oven for 5 minutes, then reduce temperature to 350°F and continue baking for another 25 to 30 minutes.

I have noticed variations in the baking time depending on the ripeness and moisture of the bananas. Check the muffins about 20 minutes after you reduce to the temperature. Test muffins using a toothpick or cake tester inserted into the centre.

STORAGE & FREEZING

Store muffins covered on counter for 2 days or in the refrigerator for up to four days.

Muffins can be frozen for up to three months. Cool completely, then place in zippered bag or freezer storage container. Thaw at room temperature or in refrigerator before eating.

Depending on your microwave, you can warm them up by heating them for 10-20 seconds.

FAQ's

What is the secret to making moist muffins?

Measure all ingredients accurately, especially the all-purpose flour. To measure flour correctly, first, fluff up the flour using a spoon.
Second, use a spoon to scoop the flour into the measuring cup.
Next, scrape a knife across the top of the measuring cup to level the flour.

How can I make my muffins light and fluffy?

Use fresh baking powder and baking soda as leavening agents as directed in the recipe. It is important to measure accurately. Check best before dates every three months on these ingredients.

Can I use frozen raspberries in muffins?

Yes! Fold frozen raspberries into the recipe the same way that you would with fresh raspberries. Do not let them thaw before adding to the batter.

How do you make muffins from scratch?

Follow the recipe card below!

MY TOP TIPS

assemble all ingredients and measure accurately before you begin the recipe.
fully read all recipe instructions
mix the muffin batter with as few strokes as possible when adding the wet to the dry ingredients. This is the secret to soft, fluffy muffins!

Close up image of raspberry banana white chocolate muffin with pink napkin in background.

YOU MIGHT ALSO ENJOY THESE RECIPES

I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!