Banana Muffins with White Chocolate
10 servings
60 minutes
Banana muffins with white chocolate are a tender and aromatic treat that combines the softness of ripe bananas with the creamy sweetness of white chocolate. This recipe originates from European culinary traditions where baking with fruits and chocolate holds a special place. Muffins are perfect for morning coffee, afternoon snacks, or cozy family tea gatherings. Their soft, slightly moist texture combined with subtle notes of vanilla and cinnamon makes the flavor rich and harmonious. White chocolate adds a light caramel sweetness that complements the natural sweetness of bananas. They are easy to prepare: just mix the ingredients, carefully distribute the batter into molds, and bake until golden brown. These muffins are an ideal choice for both home baking and festive treats.
1
Preheat the oven to 180 degrees.
2
In a saucepan over low heat, mix butter, honey, and vanilla until smooth. Remove from heat and let sit for a few minutes.
- Butter: 2 tablespoons
- Clear (liquid) honey: 2 tablespoons
- Vanilla extract: 0.5 teaspoon
3
In a bowl, mash the peeled bananas into a puree. In another bowl, sift the flour, baking powder, soda, cinnamon, and salt.
- Bananas: 2 pieces
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Salt: pinch
4
Mix the butter mixture with the banana puree, then gradually fold in the dry ingredients. Stir gently (without beating). Fold in the chips.
- White chocolate chips: 100 g
5
Place paper liners in the muffin pan. Fill with batter to 2/3 full.
6
Bake for about 25 minutes until done. Cool for 5 minutes in the pan, then remove and let cool.
