White Chocolate Banana Muffins | Recipe

Monday, December 12, 2011

I sometimes get overly ambitious in the grocery store, loading up on more fruit than the two of us can properly eat in a week. For example, this stem of bananas on our countertop. When I bought them I silently vowed to eat one each morning. A week later, those bananas are still sitting, their yellow skin traded in for brown. I know I'm not the only one. So, what do we do with the too-ripe-to-eat-raw bananas?

Bake 'em into something slightly healthy, slightly indulgent.

I found a recipe for banana muffins in my stash. That's the healthy part. And for the indulgent? I added in a cup or so of white chocolate chips.

Yes m'am.

Here's the recipe,

I n g r e d i e n t s:
3 ripe bananas, mashed
2 eggs
1-2/3 cup flour
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup of white chocolate chips/chunks

Preheat your oven to 400 degrees, and line a 12-cup muffin pan with baking cups. Beat your eggs & oil with an electric mixer, then slowly add in your flour, brown sugar, baking powder, and baking soda. Add in the mashed bananas, and mix it all up.

Stir in the white chocolate chips, then scoop into the your muffin cups. I like to use an ice cream scoop to do the trick. Pop the pan in the oven for 20 minutes. Simple as that, homemade, and your house will smell divine.
Perfect on the go any time of day, or really nice with a cup of coffee in the morning.

bon appetit-

Images, are mine


  1. Another handy thing to do with fruit and veggies on the brink of going bad is putting them in food dehydrator. I use mine for this purpose all the time, especially with bananas and especially to make some faux sundried tomatoes.

  2. ah, good tip! thanks ms. slow southern style!

    someone else also mentioned just freezing them, so you have them on hand when you need.



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