Colombian Chocolate Chunk and Banana Muffins

Ingredients

• 1 tablespoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 cups bananas mashed
• 4 ounces colombian bittersweet chocolate coarsely chopped
• 1 large eggs 
• 2 cups flour all-purpose
• 0.7 cup granulated sugar 
• 0.3 teaspoon salt 
• 8 tablespoons butter unsalted melted
• 0.3 cup cocoa powder unsweetened sifted
• 1  taespoon of vanilla extract 
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• mixing bowl
• spatula
• muffin liners
• muffin tray

Directions

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.