1. Pour the eggs, milk, sugar, corn oil, and vanilla extract into the egg beater, and use a manual whisk to mix well.
2. Try to choose bananas that have black spots on the skin and are ripe, and press the bananas into puree.
3. Pour the mashed banana into step 1, stir and mix well.
4. Weigh and mix the powder in advance, then sift it into an egg-beating bowl, mix well with a spatula until there is no dry powder, do not over-mix.
5. Add heat-resistant chocolate beans and chopped walnuts and mix slightly with a spatula.
6. Pour the mixed batter into the piping bag.
7. Put the paper holder on the 12th mold in advance, cut a suitable opening in the piping bag, squeeze into the batter, about 8 minutes, and then sprinkle some high-temperature chocolate beans on the surface.
8. Preheat the oven in advance. Bake the lower or middle layer at 180 degrees for about 27 minutes, insert a toothpick, and pull it out without batter sticking to the toothpick, which means it is cooked.
9. After baking, take the muffin out of the mold and put it on the drying net.
Tips:Choose ripe bananas as much as possible, and adjust the amount of sugar according to the sweetness of the mashed bananas and your own preferences.
