The original purpose of making these muffins was to get kids to eat some fruit, even if it’s hidden in the flavor. For the bananas, buy the ones from the market (the Malaysian ones) and leave them on the kitchen table until they’re brown-speckled and very soft.
INGREDIENTS
- All purpose flour: 250 g
- Sugar (granulated): 150 g
- Cocoa powder: 40 g (I used Hershey chocolate powder or Redman’s cocoa powder)
- Baking soda: 1 teaspoon.
- Salt: 1/2 teaspoon.
- Chocolate chips: 300 g (I used Hershey chocolate chip)
- Eggs: 2 large eggs (about 60 g each)
- Plain yogurt: 185 g
- Cooking oil: 125 ml (any cooking oil except olive oil)
- Fresh Milk: 125 ml (I used Meiji fresh milk)
- Vanilla extract: 2 teaspoon
- Bananas: 3
METHODS
- Peel the bananas and mash them with a fork. Add the eggs, yogurt, cooking oil, fresh milk, and vanilla extract.
- Mix with a fork until everything is well combined.
- In a separate bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, salt, and chocolate chips.
- Gradually add the dry ingredients to the bowl containing the mashed bananas, stirring gently with a spatula.
- Once all the ingredients have been combined, use a mixer on low speed to mix everything evenly.
- Fill each muffin mould halfway, then bake at 170°C for 15 minutes.