Raspberry Oatmeal Muffins are super straight forward and easy to make. They taste delicious, freeze and reheat well and tick the 'grab and go' in the mornings box any day of the week. Banana raspberry muffins are bursting with berries, bananas and all kind of's of yum! Make, bake and freeze and you will thank yourself later ❤.
My Chocolate Chip Banana Oatmeal Muffins give us a non berry based oatmeal muffin.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- One bowl: we only need 1 bowl to make this recipe and a spoon to stir the ingredients together. There is no need to sift anything either!
- Fully loaded: filled with raspberries and bananas these 2 ingredients compliment each other and go hand in hand perfectly. The muffins taste of summer and sunshine with every bite.
- Wholesome and satisfying: using wholemeal self-raising flour, we add some extra goodness into the muffins which delivers both taste and texture.
- Versatile: you have the option to use a standard 12 hole muffin tin or larger Texas 6 cup muffin pan. These make great lunch box fillers and snacks!
- Kid and Freezer Friendly: serve them as lunch box snacks, a quick pre prepared breakfast or pop them in the freezer for the days you don't have much time to whip something up.
- Moist and soft muffins: the balance between the wet and dry ingredients comes together exceptionally well so that you have moist, soft muffins that are never dry even after freezing and reheating.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Oats: I use regular rolled oats for this recipe. They don't have to be an expensive brand. One of the steps we take is to make 'oatmeal' before combining the dry ingredients for soft, moist muffins.
- Wholemeal self-raising flour: I love using this for muffins as it makes them taste healthy and delicious. The best thing is we skip sifting it and simply stir it into the mix! A home brand version is fine, you don't need the premium stuff for this recipe!
- Buttermilk: we use this to make the oatmeal for the muffins. Along with the other wet ingredients like the olive oil and egg.
- Brown sugar: this is my favourite to use with oatmeal muffins as it is smooth and soft. It can be softly packed into the measuring cup.
- Olive oil: we add this also for soft, moist muffins. If you want to use an alternative such as sunflower or coconut oil you can.
- Egg: always use free range. We add this ingredient with the other wet ingredients to make the oatmeal.
- Raspberries: I am using frozen raspberries. You can do the same or you can use fresh berries. The results will be very similar, the choice is more about if the raspberries are in season and readily available or not.
- Bananas: I recommend mashing these when the liquid has been added to the oats as it will give you something to do during that time.
- Baking Powder: this helps the muffins to rise. As much as we use self-raising flour in the recipe, it is also a good idea to use a small amount of this for full, robust muffins.
- Salt: only a touch of this is needed. It helps bring out the flavours of the other ingredients when making baked goods.
Here at the step by step instructions to make the recipe. We start by adding the wet ingredients to a mixing bowl to make the 'oatmeal':
- Add oats, buttermilk, oil and egg to mixing bowl (Photo 1).
- Stir to combine, then let sit for 10 mins (Photo 2).
- Add flour, baking powder, salt and sugar (Photo 3).
- Stir to combine (Photo 4).
👩🍳 How to Make Raspberry Oatmeal Muffins
To make the muffins, we start by creating the oatmeal. This involves adding the oats, buttermilk, olive oil and egg to a mixing bowl. Stir to combine these and let them sit for 10 mins. You can these use this time to mash the bananas and spray the muffin tin with cooking oil.
Once the oatmeal has had a chance to develop, add the dry ingredients starting with self-raising flour, brown sugar, salt and baking powder. Use a spoon to stir these together until the mixture is consistently combined. Next, we then add the raspberries and mashed bananas and gently stir to combine. These steps are shown in the images below.
- Add raspberries and bananas (Photo 5)
- Stir to combine (Photo 6)
- Transfer wet muffin mix into tin (Photo 7)
- Baked for 30 minutes (Photo 8)
🍽 Serving Suggestions
To serve the muffins, you can heat them, add a little bit of butter, drizzle with honey, add some additional raspberries and dust with icing sugar. You can see that idea in this photo.
You can also eat them at room temperature, however, I know that whenever I get a take away muffin and they ask if I want it heated, it is always a 'yes! 😍😘🥰'.
👍 How to Guide
How to Store
Store the muffins in an air tight container. You can put them in the refrigerator for 3-4 days.
Alternatively you can freeze the muffins so they will stay fresh for longer.
How to Freeze
To freeze the muffins, it is best to let them cool after baking.
Then use cling wrap and individually wrap them. Ensure the cling wrap is tight and pulled firmly. This is a photo of how I meal prep and freeze these muffins for easy, healthy raspberry oatmeal muffins 'on the go!'.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can alternate the berries. For example using blackberries, strawberries (chopped), or blueberries instead.
- If you are not super keen on the mashed banana, you can switch it out and add in a 2nd fruit from those listed above.
- Add a teaspoon of vanilla extract to the wet ingredients if wish wish to add this flavour.
- Add some white chocolate chips if you would like an extra sweet tasting muffin.
- Sprinkle dried oats on top of the muffins before they are placed into the oven.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Use the microwave as the timer for the oatmeal, so that you will know that the oats have been soaked for long enough.
- Ensure oven is pre heated, so that you will be able to follow the cook time for the muffins as listed in the recipe card.
- Use either softened butter and baking paper or patty paper liners to fill the muffin tin. An alternative is spray oil.
🤓 Frequently Asked Questions
Can you put oats in muffins?
Yes, you can put oats in muffins. There are 2 types. The 1st is adding dried oats to muffins, known as 'oat muffins'. The 2nd is adding liquids such as buttermilk to the oats, making oatmeal and then baking the muffins.
Do oat muffins need to be refrigerated?
Yes, it is a good idea to store the muffins in a sealed air tight container in the fridge for up to 3 days.
How do you keep muffins moist when baking?
Ensuring that muffins are moist when baking is a result of balancing the wet and dry ingredients to a point where the mixture will cooked through but not be too dry.
What can I use in muffins instead of vegetable oil?
Oil options to use instead of vegetable oil are olive oil, coconut oil, grapeseed oil, canola or peanut.
😍 More Easy Breakfast Recipes
If you love leaping out of bed in the morning and getting your bake on, I have some more recipes that I think you will love:
- Cinnamon Oatmeal Muffins
- Crispy Pancakes
- Air Fryer Croissants
- Raspberry Pancakes
- Strawberry Pancakes
- Banana Chocolate Chip Pancakes
- Mini Pancakes
- Peanut Butter Banana Oatmeal Muffins
Bake on my friend!
Raspberry Oatmeal Muffins
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Muffin tin Texas 6 hole or 12 hole regular muffin tin
- 1 Spray oil
- 2 Oven Mits
- 1 Cooling rack
- 1 Bowl to mash the bananas
- 1 Fork to mash the bananas
- 2 cups rolled oats
- 1 ½ cups buttermilk
- ½ cup olive oil
- 1 egg
- 2 cups wholemeal self raising flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup raspberries
- 2 bananas mashed
- Preheat your oven: 180°C / 350-375°F / Gas Mark 4-5.
- Muffin tin: use spray oil or softened butter to grease either a 6 cup Texas Muffin tin or regular 12 cup muffin tin.
- Oatmeal: combine oats, buttermilk, oil and egg in a large mixing bowl. Give it a stir and then let it sit for 10 minutes to create the oatmeal. Use this time to mash the bananas.
- Dry ingredients: add flour, sugar, baking powder and salt to the wet ingredients. Use a wooden spoon and stir to combine.
- Raspberries and bananas: add raspberries and mashed bananas and stir gently to combine.
- Bake: spoon into muffin tin and oven bake for 30 mins. Use a skewer inserted into the centre of one muffin to see if they are done. If it comes out clean they are. If is has wet raspberries or banana, test in another part of the muffin, it should have no wet batter.
- Cool: use an oven mit to remove the muffin tray from the oven and place on a wire rack. After about 5 mins, remove muffins from tin by running a butter knife around the edges and allow to cool.
- Serve and enjoy: to serve the muffins, microwave for 1 to 2 mins, smear with butter, drizzle with honey and dust with icing sugar!
- Note 1 - Muffin tin: this recipe will make 12 standard muffins or 6 Texas size muffins with approximately 4 standard size. Or you can portion the mixture across 2 Texas muffin trays, however the muffins will be slightly smaller.
- Note 2 - Muffin size: using an ice cream scoop will ensure that you get uniform sized muffins with dome tops. If you don't have 1 you can use 2 soup spoons, 1 to spoon the mixture and 1 to scrape the other spoon.
- Note 3 - Oats: I use rolled oats. You don't need an expensive brand, a cheap or home brand will be fine!
- Note 4 - Buttermilk: This will be in a cartoon in the fridge section of the supermarket, with the milk. It is smooth and thick. It has the texture of cream and is a pale yellow colour.
- Note 5 - Self-raising flour: home brand for the flour is fine also, no need to sift, simply add it in!
- Note 6 - Raspberries: fresh or frozen raspberries are fine. If you can't find either, have a look where the tinned and packaged fruit is. You will likely find a tin of blueberries there, packed in syrup. You can use these an alternative. Simply drain the syrup (don't rinse) and add them to the mixture. If the tin is a little more or less than 1 cup, that is fine. There is no need to get an additional tin only for the exact measurement to be right.
- Note 7 - Bananas: if you mashed the bananas as a starting point, simply let the wet ingredients sit with the oats for 10 to 15 mins. This allows for the moisture to get into the oats.
- Note 8 - Removing the muffins: if you used butter to grease the muffin tin and try to remove the muffins whilst they are still hot, you risk accidently pulling the top off the muffin. So let them cool, run a butter knife around the perimeter of the tin and then take them out. You won't have this problem with liners as they don't stick to the pan at all.