Juicy, chocolate, delicious muffins, with bananas, which in addition to wonderful taste give them moisture and softness and thus you can keep them for 2-3 days without drying and without losing their fresh and fluffy interior and elasticity. The fluid form of the chocolate within muffins, especially in large pieces, is maintained even when they have cooled down.
So easy to do with minimum procedures without using the mixer. Simply mix gently to join the ingredients together.
The dark chocolate is a chocolate with distinct properties and the most suitable and durable for roasting at high temperatures that make particularly useful for our oven sweets and more.
Classic chocolate combined beautifully with the unique taste of banana. Eternal love and forever for many.
Yours!
So easy to do with minimum procedures without using the mixer. Simply mix gently to join the ingredients together.
The dark chocolate is a chocolate with distinct properties and the most suitable and durable for roasting at high temperatures that make particularly useful for our oven sweets and more.
Classic chocolate combined beautifully with the unique taste of banana. Eternal love and forever for many.
Yours!
| work: 10′ | time: 40′ | very easy: |
Ingredients (12 muffins)
|
At the bottom of a medium-sized bowl, mash the bananas. |
Add the melted butter, but at room temperature, sugar, egg and vanilla. Stir gently with a spoon, 1-2 rounds. |
Add the cinnamon and sift the flour with the baking powder and salt, above the mixing bowl. Stir gently and for very little. |
Add the sifted cocoa… |
… and the chopped chocolate. Mix for last time equal to combine. It is a viscous mixture. Pour it into the cups using two spoons. Bake in preheated oven at 180°C (356°F, Gas:4.2) for 30'-35'. |
Instead of making muffins you can put the mixture into oblong form of cake and have a chocolate loaf.
