These banana and chocolate muffins are a great way to use up ripe bananas that, at least in my house, no one wants to eat anymore.
They are perfect for breakfast and snacks for the whole family and, if desired, can be topped with peanut butter and slices of fresh banana and served at a children’s party dessert table.
In addition to ripe bananas, you will need milk, butter, egg, sugar, flour, a pinch of salt, baking powder, and dark chocolate chips or shavings.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 bananas (ripe)
- 3/4 cup sugar
- 1 egg
- 1/2 cup butter (melted)
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup milk
- 1 pinch fine salt
- 3.5 oz dark chocolate
Tools
- 1 Bowl
- 1 Fork
- 1 Muffin Pan
- 12 Muffin Liners
- 1 Whisk
- 1 Ice Cream Scoop
- 1 Cooling Rack
Steps
To make these banana and chocolate muffins, use very ripe bananas.
First, place the bananas in a bowl and mash them with a fork, then add the previously beaten egg.
Next, add the melted butter (cooled to room temperature), milk, and sugar.
Using a whisk or a fork, start to combine the ingredients.
At this point, start incorporating the sifted flour and baking powder along with a pinch of salt. Mix everything until the flour is completely absorbed.
Finish by adding and incorporating the dark chocolate chips or shavings into the mixture.
Place the muffin liners in a muffin pan and use an ice cream scoop to distribute the batter into the liners.
Bake the banana and chocolate muffins in a preheated static oven at 338°F for 40-45 minutes. Do the toothpick test before taking them out, then let them cool on a cooling rack before enjoying them 😉.
