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White Chocolate Banana Pumpkin Muffins

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White Chocolate Banana Pumpkin Muffins

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Today we’re making "no-mess" white chocolate banana pumpkin muffins to welcome autumn's arrival. These muffins require no mixing bowl or spoon - only a large gallon baggie that will do all the work for you!

The baggie makes it easy to mix and pipe the muffin batter directly into tins without any mess. 

The baggie method is especially great for making muffins on a whim, without making a bunch of dirty dishes - but for those who don’t want to make any waste with the baggie, you can totally make these muffins in a regular bowl too.

Categories: Breakfast , Dessert , Holiday Recipes , Video Recipes , Fall Foods

Tags: Banana , Pumpkin , Muffins

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White Chocolate Banana Pumpkin Muffins

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Makes ~24 muffins

Ingredients:

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  • 2 brown-ripe bananas
  • 1 cup pureed pumpkin
  • 1/4 cup salted butter, melted
  • 2 eggs
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin spice mix
  • 1 teaspoon vanilla
  • 4 cups whole wheat flour
  • 1 & 1/2 cup white chocolate chips
  • 1/2 cup walnuts, optional (for topping)
  • baggie, for no-mess option

Here's How:

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  1. FOR "NO-MESS" OPTION: Mix all ingredients, per instructions below, in a gallon baggie. Be sure to release as much air as possible from the baggie before mixing at all steps to make sure the baggie doesn't pop. | FOR "NORMAL" OPTION: Mix all ingredients, per instructions below, in a large bowl with a hand mixer or wooden spoon.
  2. Preheat oven to 350 F | 175 C. In a gallon baggie or bowl, mash the bananas. Combine the mashed bananas with the pumpkin puree, sugar, brown sugar, baking powder, baking soda, pumpkin spice mix and vanilla extract. Incorporate until smooth, it's okay if there are chunks of banana visable.
  3. Stir in the whole wheat flour and white chocolate chips. Mix until a thick but smooth batter forms. If using a baggie, take a quick peak inside to make sure all of the dry ingredients are mixed into the wet ingredients.
  4. BAGGIE METHOD: Move the batter from the corner of the baggie. Snip the corner with scissors about 1/2 inch up.
  5. Pipe or spoon the muffin batter into a greased muffin tin. Gently press crumbled walnuts into the top of each muffin, as desired. Bake for 15-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Cool completely in the muffin tin before flipping out onto a clean surface. Serve the muffins for brunch or dessert. Enjoy!

Mouth Feel

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Salty

Savory

Sour

Bitter

Sweet

Spicy

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