Banana White Chocolate Muffins
Soft, moist, and wonderfully indulgent, Banana White Chocolate Muffins are the ultimate treat for breakfast or dessert. Packed with the natural sweetness of ripe bananas and studded with creamy white chocolate chips, these muffins strike the perfect balance between rich and fruity flavors. Quick and easy to whip up, these muffins come together in just 15 minutes of prep time, making them ideal for busy mornings or last-minute gatherings. The golden-topped muffins are baked to perfection with a tender crumb, thanks to a blend of melted butter, vanilla, and a hint of brown sugar for depth. Perfectly portioned for a 12-cup muffin tin, this crowd-pleasing recipe is sure to become a household favorite. Serve them warm for an extra gooey chocolate experience, or pack them for an on-the-go snack that bursts with flavor in every bite!
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Recipe Information
Ingredients
- 3 pcs ripe bananas
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 pcs eggs
- 2 tsp vanilla extract
- 1.75 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 cups white chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Stir in the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. Be careful not to overmix.
Fold in the white chocolate chips evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow them to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 112.5 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 573.7 g | 209% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 358.3 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 559 mg | 43% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2640 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
