Banana Chocolate Muffins

Overview

Compared with sponge cake and chiffon cake, which require eggs to be beaten, muffin is one of the quickest cakes. I made this banana chocolate muffin by adding a large banana and mixing it with chocolate beans. You can smell the faint banana aroma when baking~

Tags

• baking
• afternoon tea
• students
• aluminum-free baking powder
• bake resistant chocolate beans
• banana
• coconut
• corn oil
• egg
• low gluten flour
• sliced almonds
• white sugar
• salt

Ingredients

Steps

1. 1 Peel the banana and place in a bowl.

   

2. 2 Crush bananas into puree.

   

3. 3 Crack two eggs and pour in corn oil.

   

4. 4 Stir thoroughly.

   

5. 5 Sift in cake flour and baking powder.

   

6. 6 Add sugar.

   

7. 7 Use a spatula to stir evenly.

   

8. 8 Add roasted chocolate chips.

   

9. 9 Turn over a few times.

   

10. 10 Pour into a six-piece non-stick mold and fill it up to 80% full.

    

11. 11 Sprinkle a layer of coconut and place a circle of almond slices around it.

    

12. 12 Put a banana in the middle.

    

13. 13 Preheat the oven to 190 degrees for about 22 minutes.

    

14. 14 After baking, let it cool naturally.

    

15. 15 Remove from the mold.

    

16. 16 Cut it open and take a look. Haha~

    

17. 17 It’s time to eat~