Deliciously golden, crispy banana muffins made with white chocolate chips and walnuts, then baked to perfection. These banana and white chocolate muffins are a tasty fall breakfast treat.
Everyone has had chocolate chip banana muffins, but the white chocolate chip spin for these banana muffins is what makes them taste extra good. Plus, walnuts go exceptionally well with white chocolate.
Sometimes chocolate flavored muffins can feel a little too heavy for breakfast. I find that these white chocolate muffins add in a little bit of sweetness without feeling too heavy (even if calorie-wise they may be exactly the same as semisweet chocolate chips...)
If you do feel like going all out, you could eat these muffins with a spread of Nutella, for extreme chocolate decadence.
Ingredients & Substitutions for Banana and White Chocolate Muffins:
- Bananas. Make sure you choose the ripest, and most gross looking bananas. Super ripe bananas that are almost completely bad are the tastiest bananas in baked goods. They add extra moisture and flavor to the muffins.
- White Chocolate Chips. You can use regular white chocolate chips here or if you have a favorite white chocolate bar, you can cut that up into little chunks and use that instead. If you really don’t like white chocolate chips, obviously these muffins will also taste good with regular semisweet chocolate chips too.
- Walnuts. These are my favorite type of nut for this recipe, but they are optional. I like to add them in for the flavor and also to make these muffins a bit healthier.
How to make the muffin top extra crispy:
I love muffins that have golden, crispy tops. The best way to get that for any type of muffin is to preheat the oven to 400F and then decrease the temperature to 375F as soon as you put the muffins in the oven.