Mexican Chocolate-Banana Muffins
- Total:
- 55 min
- Prep:
- 10 min
- Inactive:
- 15 min
- Cook:
- 30 min
- Yield:
- 12 muffins
- Level:
- Easy
Now Playing
Chocolate-Banana Muffin Recipe (03:25)
Now Playing
How to Chop and Melt Chocolate (01:51)
Now Playing
How to Measure Dry Ingredients (01:48)
Now Playing
How to Measure Wet Ingredients (00:58)
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.
My Private Notes
Mother's Day
Buffalo Chicken Enchiladas
Now Playing
Buffalo Chicken Enchiladas 00:45
Now Playing
Patriotic Piñata Cookies 01:00
Now Playing
Grilled Brie with Prosciutto 00:40
Now Playing
How to Make Basil Pesto 03:48
Now Playing
Sheet Pan Brownie-Cookie Bars 01:15
Now Playing
Meatball Marsala 00:53
IDEAS YOU'LL LOVE
