Jumbo, bakery style Banana Raspberry Muffins with White Chocolate 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.
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Are you a muffin lover? I love muffins!! 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 creates the most tasty muffins!
There’s something about these jumbo bakery style muffins that just makes them feel like an extra special treat for an afternoon snack and easy breakasts on-the-go.
If you love muffin recipes, try these next time you fancy a muffin:
Banana Blueberry Oatmeal Muffins – the streusel topping is so tasty!
Raspberry Oatmeal Muffins – these muffins are on the healthier side and are made with whole wheat flour.
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 filled with juicy raspberries 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 – I like to use medium to large bananas.
- granulated sugar – if you don’t like overly sweet muffins, you can easily reduce the sugar by half. The banana has a lot of natural sweetener. You can also substitute brown sugar for the white 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. If you’re not a fan of raspberries, blueberries are also a great option once you’ve tried the raspberry!
- white chocolate – chopped baking chocolate or white chocolate chips. Prefer dark chocolate? You cna also substitute dark chocolate chips as well for a different variation.
- If you find yourself wondering if these muffins should have vanilla extract – they don’t need it! These muffins are perfectly balance for flavor as-written.
STEP BY STEP INSTRUCTIONS
You can find a full printable recipe card at the bottom of this page with an ingredients list and numbered instructions. I’ve included some photos below to help you along the way as you’re making this recipe.
Start by greasing or adding paper cups to six jumbo sized muffin pan. Alternatively, you can spray with non-stick cooking spray that has ‘for baking’ written on the can.
If you prefer, you can use a 12-hole muffin tin and reduce the baking temperature a little.
Preheat oven to 425°F.
Melt butter and set aside while it cools.
In a large mixing bowl, combine dry ingredients. Stir well to combine and set aside.
In a separate bowl, (small mixing bowl or medium bowl), beat egg, then add mashed banana, granulated sugar and cooled melted butter.
The banana mixture may be a little lumpy from the mashed bananas and that is okay.
Add the dry ingredients to the wet ingredients, stirring with as few strokes as possible.
Gently fold in raspberries and white chocolate.
Divide evenly among the six prepared baking cups. Sprinkle muffin tops with a pinch of rolled oats. (optional)
Tip: Instead of using a large spoon to transfer the muffin batter, I like to use a large ice cream scoop.
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.
Transfer muffins to a wire cooling rack and allow them to cool for one to two minutes before removing the muffins from the muffin tray. Now, go and enjoy them with a cup of coffee or a tall glass of milk!
STORAGE & FREEZING
Store muffins covered in an airtight container 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.
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.
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.
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.
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!
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The text of this recipe was updated in 2021 from 2020 to answer questions about making this recipe and to add context where needed.