Ingredients
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• 3 ripe bananas, mashed (about 1 ¼ cups)
• ⅓ cup vegetable oil or melted coconut oil
• 1 egg
• 1 tsp vanilla extract
• ½ cup white chocolate chips (or chunks)
• Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix mashed bananas, oil, egg, and vanilla until smooth.
- Gradually add wet ingredients to dry, mixing until just combined. Do not overmix.
- Fold in white chocolate chips (and nuts if using).
- Divide batter evenly among muffin cups (they should be nearly full).
- Bake 18–22 minutes, until golden and a toothpick comes out clean.
- Let cool in the pan 5 minutes, then transfer to a wire rack.
✨ Serve warm with butter or drizzle with glaze for extra sweetness!
đź’ˇ Make ahead: Store at room temp for 3 days or freeze for longer. Reheat before serving.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 12 muffins , Calories : 190 per muffin , Net Carbs: 26g , Fats: 8g , Protein: 3g