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Chocolate-Banana Muffin Recipe 03:25
The secret to Marcela's chocolate-banana muffins: real Mexican chocolate.
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Recipe courtesy of Marcela Valladolid
Mexican Chocolate-Banana Muffins
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 12 muffins
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 12 muffins
Ingredients
Directions
- 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.
My Private Notes
Show:
Mexican Made Easy
Episode:
Buenos Dias Buffet
