It’s so good to be back! We had a very busy last few weeks. First, we had friends come stay with us for the weekend before Christmas. My sister, her husband, and two boys came the following week to celebrate Christmas with us in our new home. Another set of dear friends came this last weekend to help us celebrate New Year’s Eve. We have had a full house and it’s been wonderful spending time with our close friends and family. I hope you all had a fantastic holiday break too!
I found some VERY ripe bananas in the refrigerator while cleaning it out so my daughter decided to do some baking. She made chocolate, banana, and white chocolate chip muffins. She didn’t add nuts because she’s not supposed to eat them while wearing her braces. I talked her out of adding marshmallows because they were already sweet enough. The batter was really thick and the muffins took a bit longer to cook. They turned out super moist and so amazing! They reminded me of a cupcake without frosting. Both of the kids loved them so much they chose them for dessert after dinner too. I have a feeling these muffins won’t last long. My daughter was extremely proud of her creation and deemed it blog-worthy. Needless to say, I am quite proud of my little baker.
How to Make Chocolate, Banana, and White Chocolate Chip Muffins
- 1/2 cup of butter, softened
- 3/4 cup of brown sugar
- 1 tsp vanilla
- 2 eggs
- 3 very ripe bananas, mashed up
- 2 cups of flour
- 1/4 cup + 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup of white chocolate chips
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.
In a separate bowl, combine the flour, cocoa, baking soda, and salt together, mix well. Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of white chocolate chips then gently mix them into the batter.
Spoon the batter evenly into each muffin tin. Add the last 1/4 cup of the remaining white chocolate chips equally to each muffin, pushing them in gently.
Place into the oven and bake 22-25 minutes or until a tester inserted into the center comes out clean.
Let the muffins cool on a rack. Slather with butter, if desired, and enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net