Colombian Chocolate Chunk and Banana Muffins

Colombian Chocolate Chunk and Banana Muffins is a side dish that serves 12. One serving contains 282 calories, 4g of protein, and 13g of fat. For 46 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 51 person found this recipe to be scrumptious and satisfying. This recipe from My Colombian Recipes requires whole milk, salt, granulated sugar, and bittersweet chocolate. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so super spoonacular score of 32%. Similar recipes include Confession # 143: I have a banana-baking impulse…Healthy Banana Coconut Chocolate Chunk Muffins, Banana + Chocolate Chunk Streusel Mini Muffins, and Crunchy Peanut Butter, Banana, And Chocolate Chunk Muffins.

Servings: 12

 

Ingredients:

1 tablespoons of baking powder

1/2 teaspoon of baking soda

2 cups mashed bananas

4 ounces Colombian bittersweet chocolate, coarsely chopped

1 large egg

2 cups all-purpose flour

2/3 cup granulated sugar

1/4 teaspoon salt

8 tablespoons unsalted butter, melted

1/3 cup unsweetened cocoa powder, sifted

1 taespoon of vanilla extract

1/2 cup whole milk

Equipment:

muffin liners

muffin tray

oven

baking sheet

sauce pan

bowl

mixing bowl

spatula

knife

frying pan

Cooking instruction summary:

Preheat the oven to 350 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.In a large bowl, mix the flour, sugar, baking powder, baking soda, cocoa and salt. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.In a separate mixing bowl, combine the mashed bananas, egg, melted butter mixture and milk until combined.Pour the liquid ingredients over the dry ingredients and, with the a rubber spatula, gently stir to blend. Do not over mix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups filling each about 3/4 full.Bake the muffins until a knife inserted into the center of the muffins comes out clean, about 25 minutes. Transfer the pan to a rack and cool for 10 minutes. Remove from the muffin tins.

 

Step by step:


1. Preheat the oven to 350 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups.

2. Place the muffin pan on a baking sheet.In a large bowl, mix the flour, sugar, baking powder, baking soda, cocoa and salt. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water.

3. Remove from the heat.In a separate mixing bowl, combine the mashed bananas, egg, melted butter mixture and milk until combined.

4. Pour the liquid ingredients over the dry ingredients and, with the a rubber spatula, gently stir to blend. Do not over mix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups filling each about 3/4 full.

5. Bake the muffins until a knife inserted into the center of the muffins comes out clean, about 25 minutes.

6. Transfer the pan to a rack and cool for 10 minutes.

7. Remove from the muffin tins.


Nutrition Information:

Quickview
281k Calories
4g Protein
12g Total Fat
40g Carbs
2% Health Score
Limit These
Calories
281k
14%

Fat
12g
19%

  Saturated Fat
7g
47%

Carbohydrates
40g
13%

  Sugar
18g
20%

Cholesterol
37mg
12%

Sodium
108mg
5%

Caffeine
13mg
5%

Get Enough Of These
Protein
4g
9%

Manganese
0.43mg
22%

Phosphorus
157mg
16%

Selenium
10µg
15%

Copper
0.27mg
13%

Vitamin B1
0.18mg
12%

Iron
2mg
12%

Folate
46µg
12%

Fiber
2g
11%

Magnesium
41mg
10%

Vitamin B2
0.17mg
10%

Potassium
324mg
9%

Vitamin B3
1mg
8%

Calcium
72mg
7%

Vitamin B6
0.12mg
6%

Vitamin A
292IU
6%

Zinc
0.7mg
5%

Vitamin B5
0.32mg
3%

Vitamin C
2mg
3%

Vitamin E
0.36mg
2%

Vitamin D
0.36µg
2%

Vitamin B12
0.12µg
2%

Vitamin K
1µg
2%

covered percent of daily need
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