Mexican Chocolate-Banana Muffins

2018-12-13
  • Yield : 12 muffins
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 55m
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups mashed bananas (about 2 big bananas)
  • 1 large egg
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/4 cup whole milk
  • 1 (3.5-ounce) disc Mexican chocolate, chopped
  • Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners

Method

Step 1

Preheat the oven to 350 degrees F.

Step 2

In a large bowl, mix the flour, sugar, baking powder and salt.

Step 3

In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.

Step 4

Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.

Step 5

Divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 6

Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.

Step 7

Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

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