Mexican Chocolate-Banana Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 2 cups bananas mashed ( 2 big bananas)
• 3.5 ounce disc mexican chocolate chopped
• 1 large eggs 
• 1.5 cups flour all-purpose
• 0.7 cup granulated sugar 
• 0.3 teaspoon salt 
• 8 tablespoons butter unsalted melted (1 stick)
• 0.3 cup milk whole

Equipment

• bowl
• oven
• mixing bowl
• muffin liners
• muffin tray

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. In a large bowl, mix the flour, sugar, baking powder and salt.
4. In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
5. Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
6. Divide the batter among the prepared muffin cups, filling each about 3/4 full.
7. Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
8. Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.