Moist Choco Banana Muffin Recipe by homebasedchef
Cooking Instructions 1 Pre-heat the oven at 375°F or 190°C. 2 Grease the muffin pan with oil, dust with flour, and place muffin liners. 3 For the dry ingredients - Sift the all-purpose flour, baking powder, cinnamon and salt in a large bowl and set aside. 4 For the wet ingredients - Mash the bananas until creamy. Mix in the sugar for about 3 minutes using an electric mixer. Add the butter, eggs, vanilla extract and banana extract and beat well. 5 Mix the dry and wet ingredients gradually. 6 Fold in the chocolates just until incorporated. Do not overmix. 7 Spoon the batter into the muffin liner about 3/4. Leave 1/4 room for expansion. I used an ice cream scoop for easy transfer. Sprinkle brown sugar on top for some crunch. 8 Bake for 20 minutes or until a toothpick stuck in the muffins comes out clean. 9 Let cool for a few minutes and take out of the pan. @homebasedchef 1 Pre-heat the oven at 375°F or 190°C. 1 Pre-heat the oven at 375°F or 190°C. 2 Grease the muffin pan with oil, dust with flour, and place muffin liners. 2 Grease the muffin pan with oil, dust with flour, and place muffin liners. 3 For the dry ingredients - Sift the all-purpose flour, baking powder, cinnamon and salt in a large bowl and set aside. 3 For the dry ingredients - Sift the all-purpose flour, baking powder, cinnamon and salt in a large bowl and set aside. 4 For the wet ingredients - Mash the bananas until creamy. Mix in the sugar for about 3 minutes using an electric mixer. Add the butter, eggs, vanilla extract and banana extract and beat well. 4 For the wet ingredients - Mash the bananas until creamy. Mix in the sugar for about 3 minutes using an electric mixer. Add the butter, eggs, vanilla extract and banana extract and beat well. 5 Mix the dry and wet ingredients gradually. 5 Mix the dry and wet ingredients gradually. 6 Fold in the chocolates just until incorporated. Do not overmix. 6 Fold in the chocolates just until incorporated. Do not overmix. 7 Spoon the batter into the muffin liner about 3/4. Leave 1/4 room for expansion. I used an ice cream scoop for easy transfer. Sprinkle brown sugar on top for some crunch. 7 Spoon the batter into the muffin liner about 3/4. Leave 1/4 room for expansion. I used an ice cream scoop for easy transfer. Sprinkle brown sugar on top for some crunch. 8 Bake for 20 minutes or until a toothpick stuck in the muffins comes out clean. 8 Bake for 20 minutes or until a toothpick stuck in the muffins comes out clean. 9 Let cool for a few minutes and take out of the pan. @homebasedchef 9 Let cool for a few minutes and take out of the pan. @homebasedchef More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mini "Scrap" Pizzas Easy Lasagna Rolls Up Cake Batter Party Dip Carne Asada taco Mediterranean Avocado Toast Mini "Scrap" Pizzas Easy Lasagna Rolls Up Cake Batter Party Dip Carne Asada taco Mediterranean Avocado Toast Aloo chips Shezwan potato nuggets Chicken Keema stuffed in Cabbage Parcels Fresh Cream & Chocolate Cake Healthy Methi parantha Burger Bombs Cat fish pepper soup Pan fried salmon with garlic and butter Amritsari tandoori chicken Gujarati style Ghughra/karanji/Gujjiya Aloo chips Shezwan potato nuggets Chicken Keema stuffed in Cabbage Parcels Fresh Cream & Chocolate Cake Healthy Methi parantha Burger Bombs Cat fish pepper soup Pan fried salmon with garlic and butter Amritsari tandoori chicken Gujarati style Ghughra/karanji/Gujjiya