Chocolate White Chocolate Chip Banana Muffins
I had 2 ripe bananas to use up so instead of making the usual banana bread or banana muffins, I tried something a bit different and made chocolate banana muffins. At the last minute, I decided to add some white chocolate chips, which I think made them taste even better. None of the flavors were overpowering and the white chocolate chips gave it a nice crunch to it. They’re not only great for breakfast but it also works as a delightful midnight snack!
Chocolate White Chocolate Chip Banana Muffins (adapted from For the Love of Cooking):
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 ripe bananas, mashed
- 1 egg
- 1/2 cup white chocolate chips, plus 1/4 cup for sprinkling
Preheat oven to 350 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
Sift flour, cocoa powder, baking soda, salt, and baking powder together into a medium bowl; set aside.
Combine oil, sugars, egg, and mashed banana.
Mix until creamy.
Slowly add the flour mixture into the egg mixture.
Stir until just combined. (A lumpy batter makes the best muffins!)
Add 1/2 cup white chocolate chips and gently mix together.
Scoop the batter evenly into the muffin tray.
Sprinkle the remaining white chocolate chips evenly over the tops of each muffin, making sure to push them down a bit.
Place into the oven and bake for 22 minutes or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.