banana and chocolate muffins

These banana and chocolate muffins have little to tell in terms of preparation... But a lot to convey in terms of flavor and texture. They are tender, fluffy, rich, tasty and super easy to prepare. You only need these 10 ingredients that I leave here below and 10 minutes of your time to put them in the oven... and in no time you can enjoy them!

To further convince you, I'll tell you that the dough includes, in addition to some crushed bananas, some chocolate chips and pieces of banana. So they are perfect for breakfast and snacks!

Le Creuset non-stick muffin tin and Birkmann paper muffin cases

Ingredients

• 200 g of flour
• 2 and a half teaspoons of yeast
• 40 g cocoa powder
• 1/2 teaspoon salt
• 300 g ripe bananas mashed with a fork + 1 banana cut into small pieces
• 150 g brown cane sugar
• 120 ml vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 120 g chocolate chips

Preparation

1. Preheat the oven to 220°C. In your Le Creuset muffin tray, prepare the paper cups or muffin cases and set aside. You will get between 17-20 muffins, depending on the size and how full you fill them.
2. In a large bowl, mix the flour, baking powder, cocoa and salt and set aside.
3. In a medium bowl , mix the mashed bananas and sugar well. Next, pour in the oil in a thin stream while mixing, and then add the beaten eggs one by one until they are completely incorporated. Finally, add the vanilla extract .
4. Now we can pour the bowl of wet ingredients into the bowl of dry ingredients and stir gently until they are completely incorporated.
5. We add the chocolate chips and the banana pieces.
6. Next, using an ice cream scoop, we distribute the mixture into the mould, filling only ¾ of the capsule.
7. We can add some more chocolate chips on top and into the oven!
8. We bake the first 5 minutes at 220º, from then on we reduce the temperature to 175º and bake for another 12-14 minutes or until a toothpick inserted comes out clean.

Le Creuset Non-Stick Muffin Pan and Birkmann muffin paper cases

Tips

• Do not over-beat any of its steps.
• Do not bake for longer than necessary as our muffins may dry out inside.
• After removing from the oven, allow to cool on a rack.
• If you have leftover muffins, store them in an airtight container at room temperature for three days.