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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
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 262kcal


Dry Ingredients

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


  • 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.



  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.
  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.


  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.


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