Recipe for banana muffins
The finest treat is a muffin of soft, juicy bananas with melted chocolate chips. A fantastic method to use up overripe bananas is to make banana chocolate chip muffins.
Servings 12 muffins
- 1 cup of split semisweet chocolate chips
- 0.5 teaspoons of salt
- one tablespoon of baking soda
- 1 1/2 cups properly sized all-purpose flour
- a single vanilla bean
- 3 very ripe bananas, mashed roughly with a fork.
- Lightly whisked, 2 big, room temperature eggs.
- granulated sugar, 2/3 cup
- 8 tablespoons of softened 1/2 cup unsalted butter
Place in a 12-piece muffin tray lined with paper liners and preheat the oven to 350°F.
Mix together 8 tablespoons softened butter and 2/3 cup sugar in a mixing basin. Add 2 eggs, lightly beaten.
Mix well after adding 3 mashed bananas and 1 teaspoon of vanilla essence.
The dry ingredients—1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt—should be combined in a separate basin. Blend the dry ingredients and wet components thoroughly.
Cocoa nibs total 3/4 cup. Pour the batter into the 12-hole muffin tray in an equal layer, then top with the remaining 1/4 cup of chocolate chips. For 25–30 minutes, bake in the center of the oven at 350°F, or until the top is brown and a toothpick inserted in the center comes out clean.