1. Prepare the ingredients: put the butter at room temperature to soften, beat the eggs (normal temperature), peel the bananas and press them into a puree, mix low powder with baking powder, baking soda, and sieve, weigh the yogurt, brown sugar, and chocolate beans
2. Beat softened butter at room temperature
3. Beat with brown sugar
4. Add egg liquid in portions
5. Add each time until the egg liquid is completely absorbed and then add another time
6. Add the ingredients in the order of 1/4 sifted flour-1/2 banana mash-1/4 flour-1/2 banana mash-1/4 flour-yogurt-1/4 flour + most of the chocolate beans. Once, stir evenly and add the next time. As shown in the picture, add 1/4 flour (the first 1/4 flour)
7. Add 1/2 banana mash, mix well, then add 1/4 flour and mix well (the second 1/4 flour), then add 1/2 banana mash and mix well, then add 1/4 flour and mix well (the third 1 /4 flour)
8. Add yogurt and mix well
9. Add 1/4 flour (fourth 1/4 flour), most of the chocolate beans
10. Mix well
11. Divide into the mold, and it’s 80% full
12. Sprinkle the remaining chocolate beans on the surface
13. Put it into the middle layer of the preheated 180 degree oven, go up and down, bake for about 20 minutes, insert the toothpick into the muffin and bake it without sticking.
14. Baked
Tips:It’s better to use ripe bananas with a little blackened skin. That kind of bananas are sweeter, and the mashed bananas don’t need to be pressed very finely. They have a grainy texture and taste better.
