Kids are the best critics when it comes to dessert. So when they approved of my chocolate-banana muffins, I know, I did well 😅
This recipe is actually a modified version of what I saw online. The original recipe does not have chocolate in it and it called for 1/2 cup of white sugar and 1/2 cup of brown sugar. I didn't want too much sugar so I replaced it with 1 cup of Swiss Miss Milk Chocolate instead - that's approximately 98g less sugar compared to the original recipe. I also added cinnamon and nutmeg for better flavor.
Ingredients
- 1 large egg
- 1/2 cup mayonnaise
- 3 ripe bananas (Don't mash the bananas separately. Just throw them in with the egg and mayonnaise and mash them with the electric mixer.)
- 1 cup Swiss Miss Milk Chocolate
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tsp. baking soda
- 1 tsp. salt (optional. I don't normally add salt to anything that I bake)
- 1-1/2 cups all-purpose flour
- Preheat oven to 350 degrees F. Place 12 paper muffin cups in the muffin pans. The bottom diameter of each muffin mold in my pan is approximately 2 inches.
- In a large mixing bowl, beat together the egg and mayonnaise. Add the ripe bananas and beat until smooth. You can do this by hand or preferably, with a handheld electric mixer.
- In a separate bowl, mix the dry ingredients: flour, baking soda, cinnamon, nutmeg, Swiss Miss.
- Make a well in the dry ingredients and pour in the wet ingredients into the well. Mix the dry and wet ingredients slowly and carefully. Do not stir. Stop mixing just when the dry ingredients are moist. Over mixing may produce tough muffins and bake unevenly.
- Divide the batter between muffin cups (it should be about 2/3 of the way full) and bake for about 25 minutes or until muffins are set. Let cool slightly.
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