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    Home » Meal Type » Breakfast

    Banana Muffins with White Chocolate Chips

    Published on December 23, 2020 · Updated on December 23, 2020 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

    540 shares
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    Banana muffins with white chocolate chips – a quick, easy, and delicious treat for breakfast or snack.

    a banana white chocolate chip muffin placed in the front of a tray full of more muffins in the background

    I don’t know about you, but I usually prefer savory items for breakfast and snacks. But of course there are exceptions. And these white chocolate chip banana muffins are definitely one of those sweet exceptions that I actually enjoy for breakfast or snack. Okay, who am I kidding? I can have them pretty much any time of the day!

    But the really great thing with these muffins is that not only are they delightfully delicious, but they are also pretty easy, and hassle free to make.

    A whole batch of muffins takes only about 10 minutes of active prep time, and about 20 minutes to bake in the oven. And doesn’t require any fancy electrical blending equipments, just regular mixing bowls and spoons/spatulas.

    So if you are looking to bake something quick for guests coming over, or even surprise the little ones with a special treat this weekend, or you simply want to indulge your taste buds, try out this tried and tested recipe for banana white chocolate chip muffins, and enjoy!

    Ingredients You Need

    top shot of all the ingredients to make banana muffins with white chocolate chips

    Ingredient notes + tips for making really good banana muffins

    1. Use over ripe bananas. And the more over ripe the bananas are (without getting spoilt), the better the muffins taste.

    2. Use room temperature butter and eggs. This is important because when at room temperature these ingredients form an emulsion that traps air, and while baking in the oven, they release this air to make the baked goods light and fluffy. Plus room temperature ingredients bind together easily, giving you a smooth even batter. However if you are in a rush or forgot to keep these ingredients out, you can melt the butter on the stove, and then let it cool to about room temperature, and warm the refrigerated eggs by running them through warm water for a couple of minutes. But it’s best to keep the butter and eggs out at night if you want to make muffins in the morning.

    3. Kind of sugar / sugar alternatives – In this recipe, I have used a combination of regular white and brown sugar, because it’s delicious. But I have also shared a few variations / alternatives at the end of the recipe that you can check out.

    How to Make Banana Muffins With Chocolate Chips

    • In a bowl, mix together all the dry ingredients, which include the flour, white sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
    • In another bowl, mix together all the wet ingredients, for which start with mashing the bananas, then mix it in with the softened room temperature butter, eggs, and vanilla extract.
    step by step photos of making the batter for banana chocolate chip muffins
    • Once you have mixed together the dry ingredients and the wet ingredients in their respective bowls, add the wet ingredients to the dry ingredients, and combine them well.
    • Finally add the white chocolate chips to this combined batter & mix them in. The muffin batter is ready.
    • Now take a muffin tray, and grease the muffin cups with butter spray (or line them with paper cups) and pour the muffin batter into these cups, till the cups are about 3/4th full (because the batter will rise during baking), as evenly as possible (I use ice cream scoops to measure the batter).
    final step photos of making the muffin batter and then pouring it in the muffin tray to go into the oven
    • Bake muffins at 350 F / 180 C for 20-25 minutes.
    • At the 20 minute mark, test if the muffins are ready by inserting a toothpick in the center of the muffins. If there is still some wet batter on the toothpick, put the muffin tray back in the oven for a couple of mins, as required. When the toothpick comes out clean, the muffins are ready.
    a tray full of 12 banana white chocolate chip muffins

    Pro Tip for Making the BEST Muffins!

    The best muffins are light and fluffy on the inside with a light crisp texture on the top. To achieve this lightly crisp textured top – as soon as the muffins are ready, put them back in the oven in broil mode for 1-2 minutes.

    The broil mode only concentrates heat on the top, giving the muffins the light crisp texture at the top. But you should always monitor the muffins during broil mode, maybe even by keeping the oven light on, to ensure you do not burn the top.

    a half eaten white chocolate chip banana muffin placed in front of a tray full of more freshly baked muffins

    Variations & Substitutions

    Substituting White Sugar – You can substitute white sugar in this recipe with raw brown sugar or even jaggery powder. Instead of ½ cup of white sugar & ¼ cup of brown sugar, use either ¾ cup of all brown sugar or ¾ cup of jaggery powder. The muffins will look and taste slightly different, but will still be delicious, while being a little more healthier.

    Chocolate chips / grated chocolate – This is a recipe for white chocolate chip banana muffins, so that’s the kind of chocolate chip I’ve used, but clearly you can substitute them for any kind of milk/semi sweet/dark chocolate chips you prefer. You can even use grated chocolate like I did in this pound cake, but for the muffins I definitely prefer the chocolate chips.

    How to Store Banana Muffins

    If you made more muffins than you can eat fresh out of the oven, then you can store them at room temperature for 2-4 days. Or in the fridge for upto a week. And in the freezer for upto 2-3 months. So long as you package them properly.

    Storing Banana Muffins at Room Temperature

    You can store banana muffins at room temperature for 1-2 days in summer, and 3-4 days in winter, depending on the weather of the place you live in.

    Just ensure to tightly wrap it in food grade plastic first, and keep it in an air-tight container.

    Storing Banana Muffins in the Fridge

    You can store banana muffins for 5-7 days in the fridge, so long as you first tightly wrap the muffins in food grade plastic wrap, and store them in a food grade ziplock bag, after letting out all the excess air from the bag.

    Freezing Banana Muffins

    You can freeze banana muffins for about 2-3 months, so long as you first tightly wrap them in food grade plastic wrap, and then store them in a food grade ziplock bag, ensuring to take all the excess air out from the bag first.

    Alternatively, if you don’t want to individually wrap the muffins, you can store them in a food grade freezer bag, after ensuring to let out all the excess air from the bag first. Best if you line the bag with a paper towel to absorb all the excess moisture. That way the muffins won’t turn soggy.

    Video Recipe

    More Dessert Recipes..

    ⭐ Delicious White Chocolate Pound Cake
    ⭐ Khasta Nankhatai – Classic Indian Cookie
    ⭐ Motichoor Cream Cheese Dessert Cups

    As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

    a banana white chocolate chip muffin placed in the front of a tray full of more muffins in the background

    Banana Muffins with White Chocolate Chips

    step by step recipe for making banana white chocolate chip muffins
    4.93 from 14 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 262kcal
    Author: Shantala Shenoy Nayak

    Ingredients

    Dry Ingredients

    • 1 + ¾ cup maida /all purpose flour
    • ½ cup sugar granulated
    • ¼ cup light brown sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Wet Ingredients

    • 3 over ripe bananas mashed
    • ½ cup unsalted butter at room temperature
    • 2 eggs at room temperature
    • 1 teaspoon vanilla extract

    Chocolate Chips

    • ½ cup white chocolate chips
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 F. 
    • Grease the muffin cups in the muffin tray with butter spray or line them with paper cups. Set the tray aside.
    • Take all the dry ingredients (flour, white sugar, brown sugar, baking powder, baking soda, salt) in one bowl, mix them well, and set the bowl aside.
    • Take all the wet ingredients (bananas, butter, eggs, vanilla extract) in another bowl, mix them well. 
    • Once the dry and the wet ingredients are well mixed in their respective bowls, combine the dry and the wet ingredients, and mix well.
    • Finally add the white chocolate chips into the batter, and mix them in too. The chocolate chip banana muffin batter is ready.
    • Now fill this muffin batter in the greased or paper lined muffins cups till the cups are about 3/4th full (because the batter will rise during baking), as evenly as possible (I use ice cream scoops to measure the batter).
    • Bake at 350 F / 180 C for 20-25 minutes. At the 20 minute mark, you can check if the muffins are ready by inserting a toothpick in the center of the muffins. If it comes out clean, the muffins are ready. If not, you can put it back in for an additional few minutes to bake.
    • Once the muffins are ready, if you want the upper crust of the muffins to be a little crispy then put them back in the oven & broil for 1-2 minutes.
    • Serve warm.

    Notes

    1. This recipe calls for over ripe bananas. And while you can use slightly over ripe bananas, I’ve found the more over ripe the bananas are (without getting spoiled), the better the muffins taste.
    2. It’s ideal to use room temperature butter and eggs, so I usually keep them out on the kitchen counter the night before, if I am making muffins in the morning. But if you are in a rush or you forgot to keep them out, you can melt the butter on the stove, and then let it cool to room temperature, and warm the refrigerated eggs by running them through warm water for a couple of mins.
    Storage
    1. You can store banana muffins at room temperature for 2-4 days, in the fridge for upto a week, and freeze it for 2-3 months. So long as you first let it cool down completely, then tightly wrap it in food grade plastic, and (for fridge & freezer) store it in a sealed food grade plastic bag, after letting all the excess air out.

    Substitutions:

    1. You can replace the white sugar in this recipe with all brown sugar, and even with jaggery powder – keeping the quantities the same – i.e. ¾ cup of brown sugar or ¾ cup of jaggery powder, instead of ½ cup of white sugar & ¼ cup of brown sugar. The muffins will look and taste slightly different, but they are still very delicious, and slightly more healthier.
    2. You can substitute white chocolate chips with any other kind of chocolate chips you prefer – dark chocolate, milk chocolate or semi sweet chocolate chips. You can also use grated chocolate like I have done here for this pound cake, but for muffins I personally prefer using the chocolate chips.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 262kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 150mg | Potassium: 163mg | Fiber: 1g | Sugar: 21g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg

    Video Recipe

    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    This post was first published in Jan 2019, and has been republished with updated notes /photos and recipe video in Dec 2020.

    If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂

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    Reader Interactions

    Comments

    1. NinsJ

      March 08, 2021 at 5:34 pm

      5 stars
      Best tasting banana muffins have had (including ones made and bought). So easy to make. Really appreciated all the tips, e.g. butter and eggs room temperature. I put them to sit on counter in morning, and made the muffins in the evening for a snack. I added more white chocolate chips, a pinch more salt, and a pinch of nutmeg too, personal preferences. Will double up next time as they went really fast! Thanks & delish!!!!!

      Reply
      • The Love of Spice

        March 08, 2021 at 6:06 pm

        So glad you loved them! Thanks so much for taking the time to share feedback. Means a lot. <3

        Reply
    2. Shalzmojo

      February 29, 2020 at 1:28 am

      5 stars
      Very nicely done and explained Shanta. Love the baking tips about room temperature ingredients. That sounds an important thing and most recipes skip that.

      Reply
      • Shantala's Kitchen

        March 02, 2020 at 8:16 am

        Thank you so much, Shalz. Glad you liked it.

        Reply
    3. Damyanti

      February 22, 2020 at 11:07 am

      One of these days, I will just land at your door!

      Reply
      • Shantala's Kitchen

        February 24, 2020 at 9:13 am

        Hehe, and I’ll be happy to feed you muffins, and anything else you want. 😀

        Reply
    4. Obsessivemom

      May 15, 2019 at 9:38 pm

      I need to find time to make this. Seems easy enough and the list of ingredients isn’t too complicated either.

      Reply
      • LoveOfSpice

        May 16, 2019 at 6:54 pm

        This shouldn’t take too much time, Tulika. So long as you have the ingredients. Maybe 20 minutes of active cooking time, 2 mixing bowls & a ladle. You’ll be able to do it easily.

        Reply
    5. Shilpa Gupte

      May 14, 2019 at 2:21 am

      5 stars
      This does seem like an easy and yummy recipe, Shantala! Having made cup cakes, this one will be easy for me. 😛
      Thanks so much!

      Reply
      • LoveOfSpice

        May 16, 2019 at 6:52 pm

        Oh cupcakes are more involved. What with the frosting and everything. This is relatively easy. I’m sure you’ll be able to ace them.

        Reply
    6. Shalzmojo

      May 12, 2019 at 9:53 pm

      4 stars
      I am not fond of cupcakes but the picture of the golden ones is truly very tempting and delish looking. Good easy recipe to follow too Shan!

      Reply
      • LoveOfSpice

        May 16, 2019 at 6:51 pm

        Thank you, Shalz. These muffins are not as calorie heavy as the cupcakes. And yes, I definitely prefer them over the cupcakes.

        Reply
    7. Sanch @ Sanch Writes

      May 12, 2019 at 12:39 am

      They’re so easy to make aren’t they? The only difference for me would be using dark or milk chocolate as opposed to white choc as I’m not a fan of white chocolate. Thanks for the recipe!

      Reply
      • LoveOfSpice

        August 27, 2019 at 10:43 am

        Thank you, Sanch. These will work great with dark / milk chocolate too.

        Reply

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    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

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