Banana Bread White Chocolate Chip Blueberry Glazed Muffins
Serves: Makes 24 muffins
  • ½ C. Canola or Vegetable Oil
  • 1 C. Sugar
  • 2 Eggs
  • 1 t. Vanilla
  • 1 t. Almond Extract
  • 2½ C Flour
  • 1½ t. Baking Powder
  • 1½ t. Baking Soda
  • ½ t. Salt
  • 3 medium overripe bananas, mashed, about 1 C. (see mashing tip in post)
  • 1 C. Coconut Milk
  • 1½ C. White Chocolate Chips
  • ½ C. Blueberries
  • 2 T. Water
  • 2 C. + Powdered Sugar
  1. Preheat the oven to 350°F.
  2. Place 24 baking wrappers in the wells of two muffin tins.
  3. 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.
  4. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.
  5. 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.
  6. Add the white chocolate chips and mix in until just distributed.
  7. Evenly distribute the batter among the prepared muffin tins.
  8. Bake in preheated oven for 12-15 minutes, or until tops are set and a toothpick inserted in the center comes out clean.
  9. Cool on a wire rack.
  10. For the blueberry glaze:
  11. 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.
  12. Remove from heat and push the blueberries through a fine mesh sieve into a small bowl.
  13. 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.
  14. Dip the tops of the cooled muffins in the blueberry glaze.
Recipe by The Kitchen McCabe at