Raspberry Banana Oat Muffins
(+4 rating, 2 votes)
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At the base of this recipe is my family’s favorite blueberry muffin recipe, but I have added nutrient-packed oats and bananas to make the muffins a bit more substantial and flavorful and to help make them extra light and tender. With the addition of the banana and oats the muffins are even tasty plain. Instead of mixing berries throughout these muffins I dollop raspberry freezer jam in between layers of batter to make a sweet berry swirl on the top of each muffin.
Or you can make strawberry banana muffins {pictured above}. By adding the jam individually to each muffin you can easily make an assortment of muffins: plain, with jams, with berries, with chocolate chips, etc.
- 2 cups flour
- ½ cup sugar
- ½ tsp salt
- 4 tsp baking powder
- 1 egg
- 4 Tbsp butter
- ¾ cup milk
- ½ cup mashed banana {roughly 1 banana}
- ½ cup oatmeal
- ¾ cup raspberry jam or 1 cup raspberries
- Mix the flour with the salt and the baking powder.
- Cream the butter and the sugar.
- Add the egg and beat it well.
- Add the flour mixture alternately with the milk and mix until it forms a smooth batter.
- Stir in the mashed banana and oats.
- Fill the muffin liners with batter until roughly the halfway point.
- Spoon roughly 1 Tbsp raspberry jam or berry puree on top of the batter and then spoon a dollop of batter on top.
- Bake the muffins for about 15 minutes at 350 degrees or until they are lightly golden on top, the tops spring back to the touch and a toothpick inserted in the center comes out clean.
- *If you are using raspberries, toss the berries in ¼ cup of the flour before mixing the flour into the batter. Then once the batter has formed, gently stir the berries into the batter and then proceed with baking the muffins in muffin tins.
Tags: banana oat muffins, bananas, berry muffins, blueberry muffins, freezer jam, muffins, oatmeal, raspberry muffins, strawberry banana muffins
Sun, Jul 22, 2012
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