I use a basic banana bread recipe that is moist and flavorful. You can throw both kinds of chocolate chips in if you’d like. You can do whatever you want really. Think of your kitchen like Burger King: you can always have it your way.
This batter can house chocolate, nuts, cherries, wedding rings…
You get the idea.
The problem with these muffins is that they come out so cute and warm and delicious that it’s hard to back away from them. And you’ll probably want milk, so go buy some before you make them.
I mean it. Go. Store. Now.
And after you’ve devoured them all and licked the muffin pan (wait ‘till it cools, just throwing that out there), you’ll want to do this:
White Chocolate and Dark Chocolate Banana Muffins
2 cups flour
¾ cup white sugar
2/4 tsp baking soda
½ tsp salt
1 tsp cinnamon
3 ripe bananas, mashed well
¼ cup plain yogurt
2 eggs
6 tbsp butter, melted
1 tsp vanilla
½ cup brown sugar, packed
½ cup dark chocolate chips
½ cup white chocolate chips
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together bananas, vanilla, eggs, butter, brown sugar, and yogurt. In a separate bowl, sift together flour, white sugar, baking soda, salt, and cinnamon.
Combine, mixing thoroughly.
Separate batter into equal parts in two bowls. Mix into one bowl dark chocolate chips and the other with white chocolate chips.
Grease a standard muffin tin and fill each place with a heaping tablespoon of batter. Bake for 15-20 minutes, or until golden brown on top.
Continue until all the batter has been used!
Makes about 24 muffins.
-Jirafa
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