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Banana Chocolate Chip Muffins 香蕉巧克力粒玛芬
Thursday, March 9, 2017 19:06
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These delicious banana chocolate chip muffins are super easy to make. All it takes is a stirring and mixing method in one single bowl. They are a great way to use up over-ripe bananas. They are spongy and fragrant, and only take 30 minutes to bake in the oven. These banana chocolate chocolate chip muffins stay wonderfully fresh at room temperature for up to 3 days, as long as they are in an airtight container! A perfect snack for anytime of the day or to have on the go. Definitely another keeper recipe!
Banana Chocolate Chip Muffins
60g melted butter
2 eggs (65g each with shell)
½ tsp vanilla extract
2 over ripe banana (180g)
160g plain flour/cake flour, sifted
1 tsp baking powder
1 tsp baking soda
50g caster sugar
2 tbsp chocolate chips
In a bowl, combine melted butter, eggs and vanilla extract together with a hand whisk..
Mash banana with a fork and add into egg mixture, stir well again.
Combine sifted plain flour, baking powder, baking soda and sugar together. Then pour into egg mixture in 2 batches with a rubber spatula to just combined (do not over mix).
Lastly add in chocolate chips and fold well.
Divide mixture into cupcake liners to ¾ full and bake in preheated oven at 180 deg C for about 30 minutes.
recipe adapted from
Do not overmix the batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture.
2个 全鸡蛋 （65克一个）
1/2茶匙 香草香精 2条 熟香蕉 （约180克）
将面粉， 泡打粉及 苏打粉一起过筛后和细糖混合均匀。
把已混合的粉类分（不要过度的搅拌）2次加入香蕉糊中，用刮刀拌匀即可。加入巧克力粒，拌匀即可。 然后将面糊舀入纸杯里至3/4满。 放进入预热烤箱摄氏180度烘30分钟即可。
Banana Chocolate Chip Muffins 香蕉巧克力粒玛芬 appeared first on Anncoo Journal.