Banana White Chocolate Chip Mini Muffins

by Angie

For some reason I always buy too many bananas. Then I feel guilty when they start turning brown and I can’t talk anyone into eating them. I like the occasional banana with peanut butter, but not every day. So, anyway, there were these mostly brown bananas sitting on my counter and I knew I had banana bread and plain bananas in the freezer already, so I starting looking around on Pinterest for something to do with them. This is what I found:


The problem was that I didn’t have any wheat flour or applesauce in the house, and I was really more interested in using up what I had lying around that being uber-healthy about it . . . so I changed the recipe. If you want the healthy original click on the Pinterest link, but here is what I ended up doing:


3 large ripe bananas, mashed
1/3 cup sugar
1 egg, beaten
1 cup self-rising flour
1/2 cup oats
1/3 cup vegetable oil
1/2 cup white chocolate chips

Preheat oven to 350 degrees.
Mix all ingredients well.
Spray mini-muffin tin with non-stick spray.
Fill each tin completely full.
Bake for 15 minutes.
Yield: 24 overflowing mini-muffins (and we all know anything “mini” has so few calories they’re hardly worth counting, right?
I may or may not have scarfed down all five of these muffins right after I took the picture.

printable version
Oh, and here’s my favorite mini-muffin pan:


I’m linking this up to Oh, How Pinteresting, The 52 Weeks of Pinterest Challenge, Works for Me Wednesday, Whatever Goes Wednesday, and The Mommy Club Resources and Solutions.  And since it’s actually a recipe (I’ve been slacking in the recipe department lately) I’ll also link up to The Grocery Cart Challenge Recipe Swap, Tastetastic Thursday, What’s on Your Plate, and Foodie Wednesday.

Priced at just $4.99, it is now available in every format your little heart could desire at Smashwords, or, if you prefer, it’s also for sale in a Kindle version at Amazon or a Nook version at Barnes and Noble!


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{ 13 comments… read them below or add one }

Beverly@Beverly's Back Porch November 9, 2011 at 8:06 am

These sound wonderful! I never have a bananna leftover. If they are here they go into something even if it’s a milkshake. I have to do better and get some in the freezer.


Carrie November 9, 2011 at 11:52 am

Dang…those look scrumpt.

I have been on Pinterest, but I don’t think enough to actually know what I’m doing. And I think I’m the only soul NOT doing Pinterest.

I’m gonna see about changing that.

But seriously, you did a bang up job on muffins!


Shari @ The Daily Dish November 9, 2011 at 12:49 pm
Jennifer November 9, 2011 at 1:59 pm

Those look super yummy. Good job on the adaptation.


Kathryn November 9, 2011 at 9:20 pm

These sound soooo good! Please link your recipe up at Muffin Monday. Thanks!


Angie November 10, 2011 at 8:14 am

Thanks for the invitation!!


Amy @ A Little Nosh November 12, 2011 at 8:31 am

You could probably have subbed yogurt for the applesauce too if you wanted to stay on the healthy train.

Thanks for linking up at A Little Nosh this week!


Angie November 12, 2011 at 10:25 am

I wish I’d have thought of that!


Endri December 11, 2012 at 7:08 pm

Thank you.Everybody at work just loved it! Huge success, I’m gonna make some more trrmooow because not everybody had a portion (some ate more than they should :p)


Greta @gfunkified November 13, 2011 at 10:47 am

Oh my goodness, yum!! I’m kind of addicted to bananas, but I won’t eat them after they get very ripe. These look delicious!


Kathryn November 15, 2011 at 1:23 pm

Love the combination of banana and white chocolate chips! Thanks so much for linking up at Muffin Monday!


Jess December 17, 2012 at 7:30 pm


Can you freeze these once they are baked?



Angie December 18, 2012 at 11:01 am

Absolutely! Just make sure and get as much air out of the bag as possible, and maybe even wrap them individually or in small groups in waxed paper before freezing to prevent freezer burn.


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