Banana muffins with chocolate chips
Somewhere between a cupcake and a small cake, the muffin is in a league of its own: moister, softer, and generally richer in flavor. This recipe was born from a forgotten fruit in the fruit bowl and the practical desire not to throw it away.
Ingredients · Servings 4
- 1 banana
- 1 egg
- 60 ml of milk
- 60 ml of oil
- 1 teaspoon of vanilla extract
- 70g of dessert cream (30% fat content)
- 150 g of flour
- 1/2 teaspoon of baking soda
- 60g of white sugar
- 1 pinch of salt
- 100g of chocolate chips
Method · 55 min
- Mash the banana in a bowl using a fork.
- Next, add the egg, milk, oil, vanilla extract, and fresh or heavy cream. Mix well until all the ingredients are combined.
- In another bowl, mix the flour, baking soda, white sugar, and salt.
- Gradually incorporate the dry ingredients into the previous mixture, until you obtain a smooth and homogeneous dough.
- Finally, add the chocolate chips and mix them into the dough.
- Cut large squares of baking paper (parchment paper); the size will depend on the size of the individual molds or ramekins. Fold each square in four.
- Unfold the paper and make cuts with scissors following the folds.
- Place the cut paper inside the mold and shape it into a capsule by pressing with a glass.
- Divide the batter into the molds and tap them gently on the countertop to settle the mixture.
- Bake in a preheated oven at 220°C for 5 minutes. Then lower the temperature to 180°C and continue baking for another 20 minutes.
- Take the muffins out of the oven and leave them on a wire rack, still inside the molds.
- After 10 minutes, unmold them and let them cool completely on the wire rack.
- And that's it!
