Name: Banana Chocolate Muffin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 banana; 40g Low-gluten flour; 2 pcs egg; 15g Baked Chocolate Beans; 1g salt; 20g Sugar; 15g Corn oil; 3g almond slices; 2g Aluminum-free baking powder; 5g Coconut

Banana Chocolate Muffin

by Eat delicious myself 520

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Compared to sponge cakes and chiffon cakes that require eggs to be beaten, muffins are one of the cakes that are fast. I made this banana chocolate muffin. I added a big banana and mixed with chocolate beans. You can smell a faint banana aroma when you bake it~"

Banana Chocolate Muffin

1. Peel the banana and put it in a bowl.

2. Crush into mashed banana.

3. Beat in two eggs and pour in corn oil.

4. Stir well evenly.

5. Sift in low-gluten flour and baking powder.

6. Add sugar.

7. Stir evenly with a spatula.

8. Put in baking-resistant chocolate beans.

9. Turn a few times.

10. Pour it into a six-continuous non-stick mold and make it eighty full.

11. Sprinkle a layer of minced coconut with a circle of almond slices around.

12. Put a banana in the middle.

13. Preheat the oven and fire up and down at 190 degrees for about 22 minutes.

14. Let cool naturally after baking.

15. Take out the mold.

16. Cut it open and have a look. Haha~

17. Let's eat~

Tips:
1. Be sure to use baking-resistant chocolate beans.
2. The oven settings are for reference only.
3. The baking powder uses aluminum-free double-effect baking powder, which does not harm your health.