Recipe courtesy of Marcela Valladolid
Total:
55 min
Active:
10 min
Yield:
12 muffins
Level:
Easy
Total:
55 min
Active:
10 min
Yield:
12 muffins
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

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

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

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.

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

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.

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

Cook's Note

The muffins can be stored in an airtight container for up to 4 days.

More from:

Mother's Day

IDEAS YOU'LL LOVE

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Blueberry Muffins

Recipe courtesy of Gourmet Magazine

English Muffins

Recipe courtesy of Alton Brown

Blanche's Miniature Cherry Muffins

Recipe courtesy of Trisha Yearwood

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Easy Mexican Chocolate Souffle

Recipe courtesy of Marcela Valladolid

Mexican Meatloaf

Recipe courtesy of Marcela Valladolid

Blueberry Buckwheat Pancakes

Recipe courtesy of Ellie Krieger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking