24 October, 2022
Raspberry, Blueberry, Banana Oat Muffins
These are my favorite go-to muffins for brunch or a Sunday morning. Vanilla paste is an excellent option if you have it on hand.
- 1 1/2 cups all purpose flour
- 1 cup quick oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 whole ripe bananas, mashed
- 1/2 cup sugar
- 1/3 cup butter, softened
- 1 large egg
- 1 cup raspberries
- 1/2 cup blueberries
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- Preheat the oven to 375 degrees. Prepare a 12-hole muffin tin by spraying the holes liberally with non-stick cooking spray. Set aside.
- Add the butter and sugar to a large mixing bowl and using a stand up or hand mixer, blend together the butter and sugar.
- Once blended, add the egg, vanilla, and bananas; mix together well.
- Add the flour, oats, baking powder, baking soda, cinnamon and salt to the bowl and incorporate into the wet ingredients.
- Gently fold in the blueberries, and raspberries.
- Use an ice scream scoop to fill each tin and you should perfectly have 12 muffins.
- Bake for 18-20 minutes.
- Allow muffins to cool for 5 minutes before removing from the muffin tin and placing on a cooling rack. Serve warm or at room temperature with a little dab of butter.
