Banana Chocolate Meal In A Muffin Food

BANANA CHOCOLATE MEAL-IN-A-MUFFIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Mix mashed bananas and brown sugar together in a large bowl. Add eggs, olive oil, and vanilla extract; mix well.
• Mix flour, cocoa powder, baking powder, and cinnamon in a separate bowl. Stir banana mixture into flour mixture. Fold chocolate chips and walnuts into batter. Distribute batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes.

CHOCOLATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine bananas, oil, egg large mixing bowl.
• In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
• Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
• Bake for 20 to 25 minutes at 350 degrees F.

BANANA CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat oven to 350.
• Combine bananas, oil, sugar, vanilla and egg in a large bowl, and mix well.
• Mix dry ingredients in a separate bowl.
• Add flour mixture to banana mixture, mixing until just blended.
• (ignore lumps) Fill muffin tins about 2/3 full.
• Bake 20 minutes.
• This recipe doubles easily.

MINI BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease a mini muffin tin.
• Mix six first ingredients in a medium bowl.
• Add chocolate chips; set aside.
• Mix bananas, eggs, oil, vanilla and almond extract.
• Combine both mixtures until well blended.
• Spoon into muffin cups.
• Bake in center of oven 12 to 14 minutes, or until toothpick inserted in center comes out clean.

BANANA CHOCOLATE CHIP MUFFINS RECIPE

Steps:

• Pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
• In a large mixing bowl, mash the two bananas until smooth. Add the golden syrup and beaten egg, stir, and set aside.
• In a separate bowl, sift the flour and baking powder, and then add the butter. Rub together between your fingers until the mixture resembles breadcrumbs. Add the caster sugar and stir through.
• Pour the wet mixture into the dry mixture and stir until everything is combined. Do not over mix as the muffins will get tough if you knock out all of the air.
• Divide the batter into cupcake cases and bake in the center of the oven until golden brown.
• The muffins are lovely warm or cold, so serve whenever you like!

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375°F. Grease a muffin tin or line it with papers.
• In a mixing bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt.
• Peel the bananas and place them into a separate mixing bowl. Use a fork to mash them. You should have approximately 1 1/3 cups mashed bananas.
• Add the egg, butter, and vanilla to the bowl with the bananas. Mix until well combined.
• Fold in the chocolate chips and nuts if using.
• Pour the muffin batter into the muffins tins, filling each about 2/3 of the way full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

GLUTEN-FREE BANANA MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking. A silicone muffin pan works great.
• In a bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mash the bananas. Add the eggs, oil, and vanilla; mix well.
• Stir banana egg mixture into the dry ingredients just until moistened.
• Fold in chocolate chips.
• Fill each muffin well 1/2 full with batter.
• Top each muffin with a few extra chocolate chips.
• Bake at 375°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.
• Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely.
• Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 180 and line muffin cups with liners. The recipe makes 16 regular sized muffins so they may need to be baked in batches.
• Mix the dry ingredients (flour, sugar, baking powder, bicarbonate of soda and salt) in a large bowl. Whisk the melted butter, egg and mashed banana and egg in separate bowl until blended. Then add the banana mixture to the bowl of dry ingredients and use a fork to combine, there is no need to over-mix. Once combined gently stir in the chocolate chips.
• Fill the muffin cases approximately 3/4 full and bake for 20-25 mins until a toothpick can be inserted and comes out clean.

BANANA & CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 200C / Fan 180C and grease muffin tins.
• Sift the flour and baking powder together into a mixing bowl.
• Add the sugar and salt.
• Melt the butter in a saucepan over a medium heat.
• Remove from the heat and whisk in the eggs and milk.
• Once evenly mixed, fold into the flour with the mashed bananas, the chocolate drops and walnut pieces.
• Spoon the muffin mixture into greased muffin tins and bake for 20 minutes until golden.
• Remove from oven and leave to cool for 10 minutes