Raspberry Oatmeal Muffins

5 from 3 votes

Raspberry Oatmeal Muffins are super easy to make. They taste delicious, freeze well and tick the 'grab and go' in the mornings box.

Prep Time10

Cook Time30

Total Time40

Course: muffin

Cuisine: Western

Keyword: raspberry oatmeal muffins

Servings:

Calories: 287kcal

Author: Adrianne

Equipment

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

Ingredients

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

Instructions

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!

Notes

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.

Nutrition