18 April, 2016
White Chocolate Banana MuffinsPosted in : bake, banana, chocolate, dessert, easy, fudge, muffin, Uncategorized on by : Jeanette Schramm
“Ooh, heaven is a place on Earth!”
That’s right. Belinda Carlisle was totally talking about these muffins when she wrote her 1987 hit. Okay, maybe not, but that didn’t stop me from jamming out to my 80s tunes while baking these little delights. It turns out that baking and music are a great way to fill up an otherwise empty day. The product of that baking are also, as it just so happens, a great way to fill up an otherwise empty stomach.
These little muffins are fantastic all on their own, but they would also go great alongside a scoop of vanilla ice cream and under a drizzle of raspberry puree, but I’ll leave that decision to you. In the meantime, I’ll just show you how to make them. Grab your muffin pans and let’s get baking!
3/4 cups white chocolate chips
1 stick butter
1/2 cup sugar
2 tsp vanilla extract
2 ripe bananas, mashed
1 1/4 cups flour
Preheat your oven to 350 degrees F and grease a mini muffin pan.
You’re going to want to mash those bananas before you do anything else, so you have them ready when the time comes to add them in. A fork works just fine for mashing them. I recommend cutting them into coins/slices before mashing them. It just makes it easier to fit them into a small bowl.
In a large microwave safe bowl, melt the chocolate chips and the butter (which I also recommend cutting into slices; it’ll melt faster). Microwave them for two 30 second intervals and then for 20 second intervals after that, stirring in between each until the butter and the chocolate are both completely melted. Be careful not to let the chocolate burn or congeal (that can happen if you heat it too much). It shouldn’t take more than two minutes to melt the chocolate and the butter… unless you are using a candle instead of a microwave.
After the butter and chocolate are melted, add in the sugar, vanilla, flour, and lastly, the egg (after the mixture has cooled a little bit (just enough so it doesn’t cook the egg when you add it). Combine everything until it’s smooth, then add the banana and mix until combined.
Fill up the muffin cups, leaving about 1/8 of an inch or a few millimeters of space between the top of the batter and the top of the cup. I found it was easiest to pour this by pouring the mixture itself into a spouted cup, though a small measuring cup or a tablespoon measure would probably also work well.
Bake the muffins for 18-21 minutes or until they are golden around the edges and a toothpick inserted into the center comes out clean. Let cool just a little bit and remove from the pan. Enjoy plain or with ice cream and raspberries, as suggested earlier!