Banana Bread Muffins
User Reviews
5
Banana Bread Muffins
Description
This banana bread muffin recipe uses melted unsalted butter, overripe bananas pureed for sweetness and moisture, and eggs blended together before adding dry ingredients including flour, sugar, baking soda, baking powder, salt, and a bit of milk. White chocolate chips are folded into the batter with some reserved to sprinkle on top before baking. The batter is portioned into liners and baked until golden brown.
The muffins have a tender crumb from the combination of butter and ripe bananas, with pockets of melted white chocolate adding creaminess and sweetness. Baking powder and baking soda both contribute to proper rise and texture.
The recipe yields 12 muffins baked at 375°F for about 17–20 minutes depending on liner size. This treat is suitable for breakfast or snacks. It pairs well with coffee or tea.
Use bananas with brown spots for best flavor. Blend the bananas thoroughly to integrate them well. You can substitute white chocolate chips with nuts like walnuts or pecans, or add both if preferred. Bake placement and time may vary by oven. Store muffins airtight at room temperature for a few days, refrigerate up to a week, or freeze for longer storage.
Ingredients
- 1 tick butter 8 tablespoons or 4 oz, unsalted
- 3 ripe banana Overripe is preferred
- 2 large egg
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon milk
- 1 cup white chocolate chips (6.6 oz, ¾ cup mix into the batter, ¼ cup for the top of the batter)
Instructions
- Put 1 stick of unsalted butter (8 tablespoons or 4 oz) into a bowl. Then, put the butter into the microwave for 15-30 seconds. Stir it a little bit and make sure it’s completely melted.
- Peel 3 ripe bananas (weighted 12.6 oz with the skins), prefer overripe bananas with brown or black on the outside. They are excellent for making banana bread or muffins.
- After that, put the peeled ripe bananas into the mixing bowl.
- Use an electric mixer to blend the overripe bananas into puree.
- Crack 2 large eggs (weighted 4 oz with shell) into the banana puree.
- Pour the melted butter from step 1 into the mixture.
- Then, use the electric mixer to blend it well.
- Next, put 2 cups of all purpose flour into the mixture.
- Add 1 cup of sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 tablespoon of milk. Use the electric mixer and mix it well.
- After, put ¾ cup of white chocolate chips into the batter.
- Fold and make sure it’s well mixed.
- Place the cupcake liners into the muffin tin tray. (I used the taller muffin liners, therefore I can make 12. If you use a regular cupcake liner, you can make around 16-18 small ones.)
- Scoop around 3 tablespoons of batter into each muffin liners. (If you use regular cupcake lines, scoop around 2 tablespoons of batter instead.)
- Put the rest of the ¼ cup of white chocolate chips on top of the batter. Place 4-5 pieces of white chocolate chips into each cupcake batter. Then, preheat the oven at 375 F. Hold the muffin tin tray, slightly drop off the table and repeat this action a few times to make sure the batter is even.
- Bake at 375 F for 17-20 minutes. Check them at 15 minutes to see if it is done. (If you use regular cupcake liners and put less batter in, around 2 tablespoons. I suggest baking them at 375 F for 12-15 minutes. Check around 12 minutes to see if it is golden brown and done.)
Notes
- Use overripe bananas with brown spots for sweeter muffins and fuller banana flavor.
- Mash or puree bananas thoroughly to integrate them evenly into the batter.
- Unsalted butter should be melted completely before mixing for best texture.
- You can replace white chocolate chips with nuts such as walnuts, almonds, or pecans, or use a combination of both.
- Bake muffins in the middle upper oven rack to avoid burnt bottoms and adjust timing based on liner size.
- Let muffins cool in the pan for 5-10 minutes before transferring to a wire rack to set properly.
- Store leftovers in airtight containers at room temperature for a few days, refrigerate 5-7 days, or freeze 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 313mg | 13% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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