Mexican Chocolate-Banana Muffins

Total Time:
55 min
Prep:
10 min
Inactive:
15 min
Cook:
30 min

Yield:
12 muffins
Level:
Easy

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
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.


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    This recipe is featured in:

    Mother's Day