banana and chocolate muffins

These banana and chocolate muffins have little story to tell in terms of preparation…. But a lot to convey in terms of flavor and texture. They are tender, fluffy, rich, flavorful 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 will be able to enjoy them!

To finish convincing you, I will tell you that the dough incorporates, in addition to some squeezed bananas, some chocolate chips and banana chunks. So they are perfect for breakfast and snacks!

Nonstick Le Creuset Muffin Pan and Birkmann Paper Muffin Liners

Ingredients

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

Preparation

1. Preheat the oven to 220°C. In our Le Creuset muffin tray we prepare the capsules or paper tulips for the muffins and reserve. We will get between 17-20 muffins, depending on the size and how full you put 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 well with the sugar. Next we pour the oil in a thread while we mix and then we add the beaten eggs one by one until they are completely incorporated. Finally we incorporate the vanilla extract .
4. Now we can pour the bowl of the wet ingredients into the bowl of the dry ingredients and stir gently until they are fully incorporated.
5. Add the chocolate chips and the banana chunks.
6. Then with the help of an ice cream scoop, we distribute the dough in the mold, filling only ¾ of the capsule.
7. We can add some more chocolate chips on top and in the oven!
8. We bake the first 5 minutes at 220º, from there we reduce to 175º and bake for another 12-14 minutes or until sticking in a toothpick it comes out clean.

Non-stick pan for Le Creuset muffins and Birkmann paper cupcake liners

Tips

• Do not overbeat any of your steps.
• Do not bake longer than it should because our muffins can dry out inside.
• When removing from the oven, let cool on a wire rack.
• If you have leftover muffins, store them in an airtight jar or container at room temperature for three days.