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Recipe courtesy of Marcela Valladolid

Mexican Chocolate-Banana Muffins

Name: Mexican Chocolate-Banana Muffins
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 12 muffins
Cuisine: mexican
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

Getting reviews...

Level: Easy
Total: 55 min

Prep: 10 min
Inactive: 15 min
Cook: 30 min

Yield: 12 muffins

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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

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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.