Banana Muffins With Chocolate And Ginger Recipes

CHOCOLATE BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
• Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
• Divide batter among the muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

CHOCOLATE-FILLED BANANA MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• If your bananas aren't already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
• Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
• Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
• Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
• Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
• Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
• Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
• Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
• Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
• While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
• Fill the muffins with the chocolate ganache.
• Chill the muffins in the fridge for at least 1 hour, until the center has set.
• Enjoy!

CHOCOLATE BANANA MUFFINS

Steps:

• Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla. In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks.

BANANA MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, baking powder, baking soda, and salt in a medium bowl.
• Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BANANA GINGER MUFFINS

Steps:

• Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
• In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
• In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
• Add in the eggs, one at a time, mixing each well.
• Mash the peeled bananas into the butter mixture using a potato masher.
• Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
• Add in the flour mixture; stir until just moistened.
• Fill muffin tins 3/4 full.
• Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
• Place pan on a wire rack and cool for 10 minutes.
• Gently rock each muffin back and forth to release it.
• Cool muffins on rack for 5 minutes.
• **Banana Muffins: omit the ginger.
• **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
• **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.

CHOCOLATE CHIP BANANA MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
• In a medium bowl blend the banana, oil, egg and vanilla together.
• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.
• Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

BANANA MUFFINS WITH CHOCOLATE AND GINGER

Steps:

• Sift flour with baking soda, powder and salt. Set aside.
• Mash bananas in a large mixing bowl. Add oil, yogurt, egg, and vanilla. Mix. Add brown sugar and blend well.
• Stir in dry ingredients until well mixed but don't over-beat. Add chocolate and crystallized ginger. Spoon into oiled muffin tins.
• Bake at 350' for 15-20 minutes or until muffins spring back when touched in the centre.