Delicious Banana Muffins with White Chocolate Chips – perfect if you are craving a sweet breakfast or even an evening snack.
I don’t know about you, but I usually prefer savory items for breakfast and snacks. But of course there are exceptions. And these banana white chocolate chip muffins are definitely one of those sweet exceptions that I actually enjoy for breakfast and/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 10 ish minutes of active prep time, and 20 ish minutes to bake in the oven. And doesn’t require any fancy electrical blending equipments, just regular mixing bowls and spoons/spatula.
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 Muffins with White Chocolate Chips.
Storage Tip: In the event that you make more muffins than you can eat fresh out of the oven, these do store well in the fridge for 2-3 days, and more in the freezer, so long as you first let them cool completely and then store them in a sealed container, lined with paper towel to absorb the moisture.
Pin Recipe for Later: Banana White Chocolate Chip Muffins
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Banana Muffins with White Chocolate Chip Chunks – perfect if you are craving a sweet breakfast or snack.
- Maida / All Purpose Flour – 1 + 3/4 cup
- Brown Sugar (light) – 1/4 cup
- White Sugar (granulated) – 1/2 cup
- Baking Powder – 1 teaspoon
- Baking Soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Bananas (over ripe) – 3
- Eggs (room temperature) – 2
- Vanilla Extract – 1 teaspoon
- Unsalted Butter (room temperature) – 1/2 cup
White Chocolate Chunks – 1/2 cup
- Preheat the oven to 350 F. Grease the muffin cups with butter spray or line it with paper cups.
- Mix all the dry ingredients in one bowl, and set it aside.
- Beat the eggs, mash the bananas, and mix both those things together in a bowl, and then add in the butter & vanilla extract, and mix them well too.
- Once the dry and the wet ingredients are well mixed in their respective bowls, add the dry ingredients into the wet ingredients & mix well.
- Finally add the white chocolate chunks into the batter, mix those in too, and the muffin batter is ready.
- Now fill in the greased or paper lined muffins cups 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 for 20-25 minutes. And if you want the upper crust to be a little crispy then broil for 1-2 minutes more.
It’s important that the butter is at room temperature, so ensure to keep it out well in time for it to get to room temperature. But in a pinch, if you forgot to keep the butter out, you can melt the butter on the stove, and then let it cool.
It’s also ideal to have the eggs at room temperature, so it would be great to get those out of the fridge a couple hours ahead of time too. Ideal, not mandatory.
It’s important for the bananas to be a little over ripe for this recipe, but the more over ripe it gets (without getting spoilt), the better.
Even though the recipe calls for light brown sugar, you can use either light or dark brown sugar.
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I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.
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