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These moist banana chocolate chip muffins are tender and bursting with rich chocolate flavor.  They are perfect for breakfast or dessert and are completely dairy-free.

INGREDIENTS

  • 1 1/2 cups all-purpose flour (190 grams)
  • 1 cup white sugar (200 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium bananas, mashed
  • 1 egg
  • 1/2 cup oil* (120 milliliters)
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips (175 grams), plus more for sprinkling

INSTRUCTIONS

  • Preheat the oven to 350°F or 175°C.
  • Whisk together flour, sugar, baking soda, and salt in a mixing bowl. Add mashed bananas, the egg, oil, and vanilla. Mix until well combined.
  • Add chocolate chips. Using a baking spatula mix until they are evenly distributed.
  • Using a ladle spoon the batter into paper-lined muffin pans.
  • Sprinkle additional chocolate chips on each muffin cup.
  • Bake for 10 to 15 minutes until a toothpick inserted in the center comes out clean.
  • Remove and let cool for 5 minutes before moving to a cooling rack.
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