Recipe: Gooey Banana White Chocolate ‘Cinnamon Roll’ Muffins

I have not been baking at all for at least 2 months now, especially since Ive been away, first to the States and Canada and then to Indonesia. And with a long list of bookmarked recipes in my computer that I had been dying to try, it was about time to get the whisk out and the oven cracking again!

These Gooey Banana White Chocolate ‘Cinnamon Roll’ Muffins are a little like the Cinnamon Scrolls I made with the puff pastry a while back. Adapted from King Arthur Flour’s Simply Sinful Cinnamon Muffins, I tweaked the recipe a little and did away with the sugar in the muffins itself and replaced them with some white chocolate chips. I have also been avoiding eggs as much as possible because they cause my arthritis to flare up so bananas were used instead!

Loved the additional banana flavour in these muffins! Who’s says no to a banana/white chocolate/cinnamon/brown sugar combination anyway?

Definitely not me!

The recipe makes 12 muffins exactly though you can use more batter in each muffin liner if you wish to have more ‘overflowing’ muffins. I think I might just do that the next time. Dont forget to allow the muffins to cool for about 10min when they first come out of the oven because they are really really hot. Though the amazing smells from the oven may just be too tempting for you to wait that long’!

And you wont stop at just one once you start on these… you have been warned.

Adapted from King Arthur Flour’s Simply Sinful Cinnamon Muffins



  • 1/3 cup brown sugar, packed
  • 1/4 cup rolled oats
  • 1/2 cup all purpose Flour
  • 3 tbs soft butter

Mix all ingredients together with a fork until crumbly. Set aside.


  • 4 tbs water
  • 3 tbs butter,
  • 1/2 cup brown sugar
  • 1 1/2 tbs ground cinnamon

Mix all ingredients together until consistency is similar to a loose frosting or pudding. Set aside.


  • 1/2 cup butter, melted
  • 3/4 cup milk
  • 2 bananas, mashed
  • 1 3/4 cups all purpose flour
  • 1/2 cup old fashioned oats
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/2 cup white chocolate chips


    • Preheat oven to 190C
    • Line muffin tin with cupcake liners, or spray with cooking spray.
    • In a large bowl whisk together butter, milk and eggs.
    • In another bowl combine flour, oats, baking powder, salt, nutmeg and white chips.
    • Pour the dry ingredients into the wet and stir until just combined.
    • Using half the batter, fill each muffin tin with 2 tbsp batter. Then drop 2 tsp of filling into each tin. Finish, by dropping another 2 tbsp of batter on top.
    • Now sprinkle your topping evenly on the muffins, pressing it in lightly
    • Bake 20-25 minutes until the tops are golden brown
    • Remove from oven and allow them to cool before transferring to the wire rack (they come out really hot!)



Baking: Muffins, Recipes

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