If you were to look in our freezer on any given day you will most definitely find a few frozen bananas. Why put the bananas in the freezer you ask, well I’m not entirely sure but it was something my mom did, so now I do it when the bananas turn brown. It is very convenient though since banana bread and muffins are high on my list of favorite baked goods.
I typically make banana chocolate chip muffins, however, I felt like sprucing up my routine and made these chocolate banana muffins with white chocolate chips. I almost didn’t add the white chocolate chips, but in the end I’m glad I did as they added just the right amount of sweetness. I also used whole wheat flour instead of all-purpose, although you could use all-purpose if you prefer.
This recipe was adapted from For the Love of Cooking
1/2 cup butter, softened
3/4 cup packed brown sugar
1 tsp vanilla
3 very ripe banans, mashed
2 cups whole wheat flour
1/4 cup + 2 tbsp cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
Preheat oven to 350F and line muffin cups or brush cups lightly with butter.
In a large bowl, beat together butter & sugar until creamy. Add eggs, bananas, & vanilla beat until combined.
In a separate bowl, combine all dry ingredients and mix well. Add dry mixture to banana mixture & mix until just combined.
Mix in white chocolate chips. Spoon batter evenly into each muffin tin.
Bake for 22-25 minutes or until tooth pick inserted into center comes out clean. Let cool on wire rack, store in the fridge up to a week or in freezer.