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Chocolate Banana Muffins

2985

Kitchen American

Calorie content 166.4 kcal

Portions 16 port.

Cooking time 40 minutes

Proteins * 9.7 g

Fats * 15.9 gr.

Carbohydrates* 15.6 gr.

Content

This recipe is for all banana baking lovers. Bananas go well with chocolate dough, making the texture of muffins porous and soft, which is especially for children. For this baking, bananas can be mashed or sliced as you like. Muffins are baked in silicone molds, but it is better to use paper inserts that absorb excess fat during baking.

Ingredients

Flour 200 gr. Cocoa powder 25 gr. Baking powder 0.5 tsp Baking soda 0.5 tsp Egg 1 PC. Banana 2 pcs. Sour cream 60 ml. Vegetable oil 80 ml. Ground cinnamon 0.5 tsp

Cooking process

Sift wheat flour into a separate bowl on a sieve. Add the amount of cocoa powder, soda, ground cinnamon and baking powder indicated in the recipe to it. Mix everything with a spoon.

Break an egg into another dish, pour the required amount of vegetable oil and sour cream and pour a glass of sugar. You can change the amount of sugar to your liking. Whisk these ingredients well.

Peel and chop bananas in any way until puree or cut into small pieces. Add the banana puree to the liquid portion and stir. Then pour a little dry into the liquid mixture and immediately knead a thick, homogeneous dough using a whisk by hand.

Turn on the oven to heat 180 ° C. Put the kneaded dough into paper muffin baking tins, filling them 2/3 of the volume. If you have silicone molds, grease them a little with vegetable oil. Sprinkle brown sugar over the muffins. Bake them in a preheated oven for 20 minutes. Use a wooden stick to check the baked goods for readiness. Cool the baked banana muffins and serve without removing them from the paper molds.

Eat to your health!