Banana Chocolate Muffins - EN Recipe
Banana Chocolate Muffins
Quantity: 12 Muffins
Time: 20 minutes prep; ca. 25 minutes baking
Ingredients (included):
- Flour mix
- Chocolate
- Sugar mix
- Spice Mix
- Vinegar
- Plant-based Oil
- 2 ripe bananas
- 12 paper muffins cups
Ingredients (not included):
- 250ml milk
- 2 eggs
Tools (not included):
- Standard muffin baking tray
- 2 mixing/large bowls & 2 smaller bowls
- Sieve
- Fork
- Whisk
Instructions:
- Pre-heat oven to 190°C & line your muffin tray with the paper muffin cups
- Break up the 2 bananas into a small bowl & use a fork to mash them up. Pour 250ml milk into the second small bowl & add the vinegar. This creates buttermilk! Set aside the mashed bananas & buttermilk for later
- Pour the flour & sugar mixes into the first mixing bowl. Sift the spice mix over the flour & sugar mix. This ensures that there are no chunks & the spices are evenly distributed throughout the batter. Use a whisk to mix all the dry ingredients together. Then set the dry mixture aside while you prepare the wet mixture
- In a second mixing bowl, combine the mashed banana, buttermilk, plant-based oil, & 2 eggs. Whisk the wet ingredients together until the mixture is homogenous
- Pour 2/3 of the chocolate into the dry mixture & then gently add the wet mixture to the dry mixture. Whisk the two mixtures together until the dry ingredients are fully wet & the chocolate chips are evenly distributed
- Divide the batter evenly among the 12 muffin cups & sprinkle the remaining chocolate chips over the top of the muffins
- Bake the muffins for ca. 25 minutes until the tops are puffed up & golden
- Remove the muffins from the baking tray, let cool, & enjoy!
Storage notes: Muffins can be stored in an airtight container at room temperature for 3 days or frozen for up to 1 month in an airtight container.
Happy baking!