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:
covered percent of daily need
