Hi, I am Jane. Today, I will show you a way to prepare easy moist and satisfying chocolate banana muffins recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Easy Moist and Satisfying Chocolate Banana Muffins Recipe
Easy Moist and Satisfying Chocolate Banana Muffins is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Easy Moist and Satisfying Chocolate Banana Muffins is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook easy moist and satisfying chocolate banana muffins using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Easy Moist and Satisfying Chocolate Banana Muffins:
- Make ready 1 Egg
- Take 50 grams Sugar
- Get 75 grams ◎Cake flour
- Make ready 25 grams ◎Almond flour (or cake flour)
- Take 1/2 tsp ◎Baking powder
- Make ready 50 grams Butter or margarine
- Get 30 ml Heavy cream (or butter or margarine)
- Take 1/2 tbsp (optional)
- Prepare 1 medium Banana
- Take 30 grams Chocolate
- Make ready 30 grams Walnuts (optional)
Instructions to make Easy Moist and Satisfying Chocolate Banana Muffins:
- Shift together the ◎ marked ingredients. Melt the butter in the microwave. Peel the banana and mash with the back of a folk. Chop the chocolate and banana into small pieces.
- In a bowl, beat the egg brought to room temperature and add the sugar. Beat until whitish and thick.
- Add melted butter, heavy cream and , then roughly combine. Using a rubber spatula, fold in the flour mixture.
- Add the banana, chocolate and walnuts all at once and combine. Using a spoon, drop the batter into the muffin tins and bake in a preheated oven at 170℃ for 35~40 minutes.
- If you are using a loaf pan or poundcake mold, line the pan with parchment paper and bake at 170℃ for about 40 minutes.
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