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White Chocolate Chip Banana Muffins

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White Chocolate Chip Banana Muffins

White Chocolate Chip Banana Muffins are so MOIST! These muffins are quick and simple. I like including the walnuts because they add more depth to the flavor. If you are nut-free, try substituting them with your favorite seed. Happy baking! 

White Chocolate Chip Banana Muffins
Makes 18 muffins or 1lb loaf


  • 1½ c. ripe bananas mashed (approx 3 bananas)
  • ¾ c. plus 2 Tbsp. sugar or sugar substitute
  • 2 x-large eggs or see substitute
  • ⅓ c. melted butter or oil
  • 2 tsp GF vanilla extract (McCormick's)
  • 1½ c. MinusG’s Scrumptious Muffin Mix
  • 1 tsp ground cinnamon
  • ½ c. white chocolate chips
  • 1 c. chopped walnuts or go nut free with sunflower or pumpkin seeds (optional)


  1. Preheat oven to 400°F. Grease muffin tin or line with paper cups.
  2. In a large bowl, mash bananas into small bite-sized pieces. Add sugar, eggs melted butter and vanilla to the bananas and mix together.  
  3. Combine the muffin mix, cinnamon and white chocolate chips in a medium bowl and pour over banana mixture.
  4. Start stiring at the center until the flour has blended into the banana mixture. Continue stirring until only the flour remains on the outer edge. With a fork, scrape the flour off the sides towards the center and stir until fully mixed together. Stir in nuts or seeds if using.
  5. Fill the muffin cups ⅔ full and bake at 400°F for 10 minutes.
  6. Reduce oven temp to 350°F and continue baking for another 7-10 minutes or until toothpick, inserted into the center, comes out clean. *(Oven temps  may vary bake-times)
  7. Cool muffins in the tin for 5 minutes. Remove from tin and cool completely on a wire rack. Enjoy!

*** Baking a Loaf? Set oven temp to 350°F and bake 50-60 minutes or until toothpick, inserted into the center, comes out clean.


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