Mexican Chocolate-Banana Muffins are sweet, flavorful, and perfect for anytime. Made with sweet and spicy Mexican chocolate for added flavor.
October/Autumn are off to a lovely start!
The mornings and nights are a little bit cooler…you find yourself pulling out jeans and closed-toed shoes that were neglected during the summer months because the heat would not let you even imagine bringing them out without sweating to death.
Can you tell that I am a huge fan of Autumn?
I love the weather this time of year. So I decided to give one of my previous recipes another go. This recipe was originally created by Food Network’s Marcela Valladolid on the show Mexican Made Easy and it combines chocolate and banana into a muffin…you can’t go wrong with the combo. Anyway, when I first gave this recipe a try I could not find Mexican Chocolate, so I substituted semi-sweet chocolate instead with a little more granulated sugar and they turned out great. This time while strolling through Whole Foods, I was able to find Mexican Chocolate, so I decided to give the recipe a try with it and share my experience with you.
Either way…this recipe is delicious.
Mexican Chocolate-Banana Muffins Ingredients:
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups mashed bananas (about 2 big bananas)
- 1 large egg
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/4 cup whole milk
- 1 (3.5-ounce) disc Mexican chocolate, chopped
- Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners
Preheat the oven to 350 degrees F.
In a large bowl, mix the flour, sugar, baking powder and salt.
In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
Divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.
Note: The muffins can be stored in an airtight container for up to 4 days.
*Original Recipe created by Mexican Made Easy
**If you decide to give this recipe a try…please let me know your experience in the comment section below. I would love to hear all about it**