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Chocolate muffins with banana

1626

Kitchen American

Calorie content 365.6 kcal

Portions 12 port.

Cooking time 50 minutes

Proteins * 5.1 gr.

Fats * 22.7 g

Carbohydrates* 77 gr.

Content

Banana Chocolate Muffins are cooked without the addition of eggs, making them a great dessert for those fasting or in need of a diet. It is better to take bananas overripe and blackened, they will give baked goods an exotic aroma and taste. This recipe recommends kneading the dough with a hand blender.

Ingredients

Banana 2 pcs. Flour 2 tbsp. Dark chocolate 100 g Granulated sugar 0.5 tbsp. Vegetable oil 0.33 st. Water 0.33 st. Baking soda 1 tsp Table vinegar 9% 1 tsp

Cooking process

Break a piece of dark chocolate or cut into small pieces and place in a bowl.

Then pour 1/3 cup boiling water over the chocolate and stir everything so that the chocolate is completely melted.

Peel the bananas. Then cut them into mugs and place in a separate bowl.

Pour liquid chocolate to the banana, add the required amount of sugar and pour in vegetable oil.

Grind these ingredients with a hand blender. If there is no blender, then pre-chop the bananas with a fork, and then knead the dough with a whisk or spoon.

Sift the flour twice on a sieve, add it to the rest of the ingredients and mix again with a blender. If the dough is thin, add a little flour, otherwise the muffins will not have a high, beautiful top. The dough should also not be very thick, otherwise the muffins will be fluffy but dry. These subtleties of kneading muffin dough are acquired with experience.

In a small bowl, extinguish the baking soda with vinegar and pour this solution into the dough.

Stir the dough again. It should look like thick sour cream in texture.

Divide the dough into baking tins, lining them with pieces of special paper. Paper inserts can be bought ready-made, or you can make it by hand. In them, the dough does not blur, it rises well and keeps its shape.