Mini Banana Muffins with White Chocolate Chips
Recipe type: Breakfast
Total time: 
Serves: 24
A super-moist, fluffy muffin packed with banana flavour and sweet white chocolate! These are just as good with ¾ each all purpose and whole wheat flour.
  • ⅓ cup melted butter
  • 2 ripe bananas, mashed very smooth
  • 1 large egg
  • ½ tsp vanilla extract
  • ½ cup milk (regular or chocolate milk)
  • ½ cup lightly packed brown sugar
  • 1½ cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup white chocolate chips, plus about 36 additional for topping
  1. Preheat oven to 400 degrees and lightly grease a 24-cup mini muffin tin.
  2. In large bowl, whisk together melted butter, bananas, egg, vanilla, milk, and brown sugar until very well blended.
  3. In medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir dry ingredients into wet just until combined - do not overmix! Fold in chocolate chips.
  4. Divide batter over 24 mini muffin cups. Place 3-ish chocolate chips gently into the top of each muffin so they look extra pretty when they're baked.
  5. Bake at 400 degrees for 5 minutes, then reduce temperature to 350 degrees and bake an additional 8 minutes, until a tester comes out clean. Let cool in tin for 5 minutes before removing to cooling rack to cool completely.
  6. Store in an airtight container at cool room temperature for up to 5 days, or freeze and reheat as needed.
Recipe by Hidden Ponies at