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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

White Chocolate Banana Chocolate Chip Muffins

These are moist and fragrant and despite the healthy things going on in here, an incredibly delicious muffin. Coconut oil makes these extra healthy (and the whole-wheat flour) but you can use all butter if you prefer. What makes these amazing is the taste, texture and moistness! These are sooooo satisfying.

2-3 very ripe bananas (1 cup pureed), well-mashed
¼ cup unsalted butter, softened
¼ cup coconut oil or butter
1/2 cup sugar
¾ cup brown sugar
2 eggs
2 teaspoons pure vanilla extract
¾ cup buttermilk
1 1/2 cups all-purpose flour
1 ½ cups whole-wheat flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ milk chocolate chips
½ cup white chocolate chips

Finishing Touches
Sugar, cinnamon, shredded coconut

Preheat oven to 400 F. Line a baking sheet with parchment paper and line 12 muffin cups with muffin liners. Place muffin pan on baking sheet.

Prepare the bananas and set aside.

In a mixer bowl, cream the butter and coconut oil with the white and brown sugar until smooth. Add in the eggs, vanilla, and buttermilk. Fold in the bananas and then blend in the white flour, whole-wheat flour, baking powder, baking soda, and salt. Fold in the chocolate chips.

Using an ice-cream scooper, deposit each muffin cup with batter.  Dust with a bit of sugar, cinnamon and coconut shreds.

Place in oven, immediately lower temperature to 350 F and bake 28-32 minutes or until muffins test done or spring back when gently touched with a fingertip.

Makes 9-12

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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