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Banana-Chocolate Muffins

Colombian Chocolate Chunk and Banana Muffins

Erica Dinho
5 from 11 votes
Course Dessert
Cuisine Colombian
Servings 12 servings

Ingredients
 

  • 8 tablespoons unsalted butter melted
  • 2 cups all-purpose flour
  • cup granulated sugar
  • 1 tablespoons of baking powder
  • ½ teaspoon of baking soda
  • cup unsweetened cocoa powder sifted
  • ¼ teaspoon salt
  • 2 cups mashed bananas
  • 1 large egg
  • ½ cup whole milk
  • 1 teaspoon of vanilla extract
  • 4 ounces Colombian bittersweet chocolate coarsely chopped

Instructions
 

  • Preheat the oven to 350 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
  • In a large bowl, mix the flour, sugar, baking powder, baking soda, cocoa and salt. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
  • In a separate mixing bowl, combine the mashed bananas, egg, melted butter mixture and milk until combined.
  • Pour the liquid ingredients over the dry ingredients and, with the a rubber spatula, gently stir to blend. Do not over mix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups filling each about ¾ full.
  • Bake the muffins until a knife inserted into the center of the muffins comes out clean, about 25 minutes. Transfer the pan to a rack and cool for 10 minutes. Remove from the muffin tins.
Keyword banana muffins, chocolate banana muffins
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