Chocolate banana muffin | How to make Chocolate banana muffin

By jeewan kumar  |  15th Nov 2015  |  
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  • Chocolate banana muffin, How to make Chocolate banana muffin
Chocolate banana muffinby jeewan kumar
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

24

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About Chocolate banana muffin

I tried to make it with an over riped banana, this recipe is better than the normal choco muffins recipe.

Chocolate banana muffin is delicious and authentic dish. Chocolate banana muffin by jeewan kumar is a great option when you want something interesting to eat at home. Restaurant style Chocolate banana muffin is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Chocolate banana muffin is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chocolate banana muffin. Chocolate banana muffin is an amazing dish which is perfectly appropriate for any occasion. Chocolate banana muffin is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Chocolate banana muffin at your home.

Chocolate banana muffin

Ingredients to make Chocolate banana muffin

  • 1 and 1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 tea spoon baking soda
  • 1/4 tea spoon baking powder
  • 1/2 tea spoon salt
  • 2 cup of sugar
  • 1 cup mashed bananas
  • 1/4 + 1/4 cup almond milk
  • 1 tea spoon apple cider vinegar
  • 1 tea spoon vanilla extract
  • 1/3 cupcoconut oil

How to make Chocolate banana muffin

  1. Preheat the oven to 350°F/180°C for 15 minutes. Line a 12 cup muffin pan with paper liners or grease it with non-stick cooking spray. Mix together 1/4 cup almond milk and vinegar; set aside for it to curdle.
  2. In a large bowl sift together the flour, cocoa, baking soda, baking powder and salt. Stir in the sugar and make a well in the middle.
  3. In another bowl combine together the mashed bananas, curdled almond milk, vanilla extract, oil and remaining 1/4 cup milk.
  4. Add the wet mixture to the well and mix until just combined
  5. Scoop out the batter among the 12 cavities. About 1/3rd cup of batter per muffin.
  6. Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  7. Put the pan no a wire rack to cool. If using paper liner, you should be able to lift the muffins off the pan after 5 minutes. Cool it completely on a wire rack before storing it or serve it warm with a glass of milk.

My Tip:

If you decided to use whole wheat pastry flour, I would recommend to serve these muffins once it is cooled completely. You can use chocolate chips in this recipe.

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