Mexican Chocolate-Banana Muffins Recipe

Name: Mexican Chocolate-Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2/3 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 cups mashed bananas (about 2 big bananas); 1 large egg; 8 tablespoons (1 stick) unsalted butter, melted; 1/4 cup whole milk; 1 (3.5-ounce) disc Mexican chocolate, chopped; Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners

Servings: persons

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups mashed bananas (about 2 big bananas)
1 large egg
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup whole milk
1 (3.5-ounce) disc Mexican chocolate, chopped
Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners

1
Preheat the oven to 350 degrees F.
2
In a large bowl, mix the flour, sugar, baking powder and salt.
3
In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
4
Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin).
5
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.
9
Then remove from the muffin tins.
10
Cook's Note: The muffins can be stored in an airtight container for up to 4 days.

784

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 2/3 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Mexican Chocolate-Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate-Banana Muffins

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