Banana Bread White Chocolate Chip Blueberry Glazed Muffins

Banana Bread White Chocolate Chip Blueberry Glazed Muffins requires roughly 45 minutes from start to finish. This dairy free recipe serves 24 and costs 36 cents per serving. One serving contains 258 calories, 3g of protein, and 11g of fat. 12 people were glad they tried this recipe. A few people really liked this bread. If you have coconut milk, sugar, blueberries, and a few other ingredients on hand, you can make it. It is brought to you by The Kitchen McCabe. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so spectacular. Similar recipes include Chocolate Glazed Banana Bread Muffins, Chocolate Chip Banana Muffins (White Whole Wheat Flour), and Peanut Butter Banana White Chocolate Chip Muffins.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350°F.Place 24 baking wrappers in the wells of two muffin tins.In the bowl of a stand mixer, beat together the oil and sugar. Add the eggs, one at a time, beating well. Add the vanilla and almond extract. Add the mashed banana to the mixture and mix in well.Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. Mix half of the flour mixture into the wet ingredients. Add half the coconut milk and mix in. Add the remaining flour mixture and mix in, then add in the remaining milk and mix just until combined.Add the white chocolate chips and mix in until just distributed.Evenly distribute the batter among the prepared muffin tins.Bake in preheated oven for 12-15 minutes, or until tops are set and a toothpick inserted in the center comes out clean.Cool on a wire rack.For the blueberry glaze:Placed the blueberries and water in a small sauce pan. Bring to a simmer on high heat, stirring with a rubber spatula until the berries burst and are a deep purple.Remove from heat and push the blueberries through a fine mesh sieve into a small bowl. Add the powdered sugar, then working 1 T. at a time, add water and whisk in until the glaze is smooth and reaches the desired consistency.Dip the tops of the cooled muffins in the blueberry glaze.

 

Step by step:

1. Preheat the oven to 350°F.

2. Place 24 baking wrappers in the wells of two muffin tins.In the bowl of a stand mixer, beat together the oil and sugar.

3. Add the eggs, one at a time, beating well.

4. Add the vanilla and almond extract.

5. Add the mashed banana to the mixture and mix in well.

6. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.

7. Mix half of the flour mixture into the wet ingredients.

8. Add half the coconut milk and mix in.

9. Add the remaining flour mixture and mix in, then add in the remaining milk and mix just until combined.

10. Add the white chocolate chips and mix in until just distributed.Evenly distribute the batter among the prepared muffin tins.

Bake in preheated oven for 12-15 minutes, or until tops are set and a toothpick inserted in the center comes out clean.Cool on a wire rack.For the blueberry glaze

1. Placed the blueberries and water in a small sauce pan. Bring to a simmer on high heat, stirring with a rubber spatula until the berries burst and are a deep purple.

2. Remove from heat and push the blueberries through a fine mesh sieve into a small bowl.

3. Add the powdered sugar, then working 1 T. at a time, add water and whisk in until the glaze is smooth and reaches the desired consistency.Dip the tops of the cooled muffins in the blueberry glaze.

Nutrition Information:

covered percent of daily need