Banana and White Chocolate Muffins Recipe – Toddler (and pensioner) Approved!


banana and white chocolate muffins recipe


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.

Banana and White Chocolate Muffin Recipe

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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Banana & White Chocolate Muffins - Toddler (and pensioner) Approved!
Prep time
Cook time
Total time
These delicious Banana & White Chocolate Muffins are a delicious snack to enjoy any time of day. Moist and gooey with a healthy twist.
Recipe type: Baking
Cuisine: Snack
  • 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)
  1. 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.
  2. 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
  3. Add the dry, powder ingredients to the wet ingredients and mix well. Add the rest of the milk. Finally stir in the chocolate chips.
  4. 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.
  5. Bake at 220oC for 5 minutes then turn the oven to 180oC and bake for a further 8-10 minutes then remove from oven.
  6. Leave to cool then enjoy 🙂
  7. Store in an airtight container.


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