|White Chocolate Banana Muffins|
It’s interesting to me that as I get older, I need my mom more, not less. Never mind the fact that I am 100% an adult who completely supports myself and has been married now for almost five years. I think mothers and daughters have relationships that go through phases. Babies and children are obviously dependent on their mom to take care of their basic needs. As girls get older, they stretch their wings a bit and want to maintain their own independence, sometimes coming head to head with mom in the process.
For those of you with daughters going through this phase right now, take heart. Some day your daughter will need you again! While my mom and I have always had a good relationship and I like to think I’ve caused very little pain or heartache to my mom over the years, we’ve only become closer in recent years. With the exception of Ryan, my mom is my go-to person for just about everything. I’ve had a few stressful months and my mom has been my rock through it all, patiently listening to me vent, keeping me encouraged, and humbly pointing me back to the hope and promises of my faith.
Even though we aren’t together this Mother’s Day, I want my mom to know how much I love, respect, and appreciate her! And on that note, a shoutout to all of the other honorable moms in my life—my supportive grandmas, my kind mother-in-law and grandmothers-in-law, and my friends who make kick-butt moms! Love you all!
And for those of you here for the recipe, moving on to these muffins. I basically took the recipe from my new favorite banana bread and turned it into muffins. I made them for my friend Juli as a thank you for her frequent banana donations. Because she’s a white chocolate lover, I used white chocolate chips instead of chocolate. Unsurprisingly, Dahlia Bakery’s recipe works just as wonderfully for muffins as it did for bread—the muffins were soft and, when eaten warm from the oven, practically melted in your mouth. Before you return to your standby banana recipes, please give this one a try and see for yourself!
-1/2 cup whole wheat flour
1. Preheat oven to 350F. Spray a muffin tin with cooking spray and set aside.
2. Sift flours with baking soda in a bowl. Stir in the salt and set aside. Beat bananas with an electric mixer until smooth. Measure out 1 cup of banana puree and add additional banana or discard some of it so that you have exactly one cup. Return banana puree to the bowl and mix with sour cream, egg, sugar, and oil, beating until combined.
3. Add the flour mixture and stir just until combined. Stir in the white chocolate chips.
4. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, until an inserted toothpick comes out with only a few crumbs. Allow pan to cool on a wire rack before removing muffins and cooling completely. Store in an airtight container in the fridge.