Marcela Valladolid's Mexican Chocolate Banana Muffins
Makes 12 Muffins
1 1/2 Cup All Purpose Flour
2/3 Cup White Sugar
1 1/2 Tsp Baking Powder
2 Cup Ripe Mashed Bananas (about 2 bananas)
8 Tbsp Salted Butter (melted)
1/4 Cup Whole Milk
1-3.5 Oz Disk Mexican Chocolate (chopped)
Preheat your oven to 350 degrees.
Combine dry ingredients in a large bowl. (flour, sugar, and baking powder)
In a separate bowl combine the mashed banana, melted butter, milk and egg. Add this mixture to the dry ingredients and gently combine making sure you don't over-mix. Gently stir in the chopped chocolate.
In a lined 12 cup muffin pan evenly distribute batter.
Bake for 30 minutes until pale golden brown.
Let cool for 15 minutes before removing them from muffin pan. Enjoy!
This recipe was created by Chef Marcela Valladolid