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Banana White Chocolate Chip Muffins on a blue Fiestaware plate

Banana White Chocolate Chip Muffins

At one point, my daughter sent me a recipe, swearing they were the best pancakes ever. I had every intention of making them for Mardi Gras this year, but bronchitis has me worn down. It’s far easier to make muffins than pancakes because I don’t have to stand over the stove, so I converted the recipe to muffins for my son to enjoy.

Of course, after doing this, I figured out that Mardi Gras isn’t until next week. Doh!

Banana White Chocolate Chip Muffins

1 cup organic light brown sugar
2 cups organic white or whole wheat flour
½ teaspoon sea salt
4 teaspoons baking powder
4 teaspoons organic cinnamon

1 cup organic vanilla coconut milk (or milk substitute of your choice)*
2 large organic eggs
1 Tablespoon organic vanilla extract

1.5 cups organic white chocolate chips (contain dairy)**
2 large or 3 small ripe organic bananas, mashed


Preheat oven to 350F. Line about 21 muffin tins with liners or grease.

Mix together the sugar, flour, sea salt, baking powder, and cinnamon. In a separate bowl, mix “milk”, eggs, and vanilla. In a third bowl, mash bananas and mix chocolate chips. Add the wet ingredients to the dry ingredients and mix. Stir in banana and chocolate chip mixture.

Scoop muffin mix 2/3 full into tins. Bake at 350 for 20-24 minutes. Cool and eat.

*To make this recipe nut free, use rice milk, oat milk, or soy milk.

**To make this recipe dairy free, use dairy free dark chocolate chips.

©2020 NaturallyElizabeth.com

Banana White Chocolate Chip Muffins

Banana White Chocolate Chip Muffins