This banana and white chocolate muffins recipe is based around one of the most popular recipes I featured not long ago – Fudgy Chocolate Brownie Muffins.
I received so many messages and comments from people telling me how much they loved them and being a hit with the kids too – well, it’s chocolate, it’s brownie and it’s cake – what’s not to love!?
So, I switched it up from dark chocolate to white chocolate and added banana chunks and hey presto you have white chocolate and banana muffins still with a healthy twist.
My mum and her friend are off on a barge holiday (a midlife – pensioner bucket list thing, just go with it) so I packed them some muffins to take on their journey and they went down well. Toddler CHECK! Pensioners CHECK! Mummy needing a mid afternoon pick me up CHECK! – Oh and the dam cat liked it too, she is very much in the bad books. But I’ll take that as a win all round!
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- 2 large ripe bananas 1 mashed and one chopped into small chunks
- ¼ cup peanut butter (any nut butter will work)
- 1 egg
- ½ – 1 cup unsweetened almond milk
- 2 tablespoons white vinegar (this will react with the baking soda to help them rise)
- 2 cups old fashioned oats (use gluten free if you like)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup brown sugar
- ¼ cup white chocolate chips (vegan if you like)
- In a large mixing bowl mash one of the bananas to a puree then whisk in the egg. Add the peanut butter, ½ a cup of milk and vinegar and mix well till all combined and smooth.
- Blend up the oats in a food processor until they are like a flowery powder and then add the baking powder, baking soda, salt and brown sugar and mix together
- Add the dry, powder ingredients to the wet ingredients and mix well. Add the rest of the milk. Finally stir in the chocolate chips.
- Line muffin trays with cases (or simply grease the tray if you don’t want to use cases) and spoon about a table spoon of the mixture into each cup.
- Bake at 220oC for 5 minutes then turn the oven to 180oC and bake for a further 8-10 minutes then remove from oven.
- Leave to cool then enjoy 🙂
- Store in an airtight container.
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