Banana Muffins With Chocolate And Ginger Recipes

ULTIMATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

BASIC BANANA MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

BANANA CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375° F/ 190° C. Line muffin tray with liners.
• In a bowl, mix flour, baking powder and baking soda, and cocoa powder.
• In another bowl, mix bananas, sugar, egg and oil, and vanilla essence.
• Gradually add the flour mixture into the banana mixture and whisk well.
• Evenly distribute the batter into muffin pan. Add some baking chocolate bars on top.
• Bake for 20-25 minutes or until muffins are golden and a toothpick inserted into the center comes out clean.
• Allow them to cool for few minutes.
• Remove from pan, and enjoy with your favorite coffee or tea.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

SUPER MOIST DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Preheat the oven to 190C (375F) and line a muffin tin with paper liners.
• In a medium bowl, mix unsweetened cocoa powder, flour, baking powder and salt together. Set aside.
• In a large bowl, whisk melted butter and sugar until smooth and then add in the vanilla and eggs.
• Use a fork or something like it to mash the bananas. The more mashed, the smoother the texture of the muffin.
• Alternating between the banana mixture and the flour mixture, slowly start adding them into the wet mixture.
• When everything is incorporated, start to fold in the chocolate chips (or chopped chocolate bars).
• Fill each muffin liner 2/3 full and bake for around 15 minutes or until a toothpick comes out with just a few moist crumbs. Cool for 5 minutes in muffin tin before completely cooling on a wire rack.

BANANA BREAD WITH CHOCOLATE AND CRYSTALLIZED GINGER

Steps:

• Preheat the oven to 350°F. Grease or spray a 9 x 5 inch loaf pan (see Note).
• In a small bowl, mix together the flour, salt, and baking soda. Mix in the chocolate and the ginger.
• In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then add the vanilla. Blend in the mashed bananas and sour cream.
• Switch to a wooden spoon and add the flour mixture in batches to the batter, mixing just until each addition is incorporated. At the end the batter should be barely blended (it will be thick). Pour the mixture into the loaf pan. Bake until a toothpick or wooden skewer inserted in the middle comes out clean, about 45 minutes (see Note). Cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and finishing cooling the bread upright on the wire rack.

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.

BANANA GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
• In a small bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the mashed banana, molasses, and yogurt. Add in the flour mixture, stirring just until incorporated.
• Divide the batter between the prepared muffin cups. Place 3 banana slices on top so that they're just barely touching in the center of the batter. Bake at 325°F for 24-29 minutes, or until barely firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack. (Note: The banana slices will be hot and will squish if they're touched, so try to only touch the muffin when removing them from the pans.)

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.

PUMPKIN BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 Celsius, Gas Mark 5). Line a standard 12 cup muffin pan with paper liners.
• In a large mixing bowl, combine melted butter, mashed banana, pumpkin puree, eggs and vanilla. Whisk well to fully incorporate. Scrape down sides of bowl. Add sugars and mix again.
• Add flour, baking soda, cinnamon, ginger, and nutmeg. Mix together until just barely combined and dry ingredients are no longer visible. Do not overmix. If adding mini chocolate chips, gently stir in now. Sprinkle some additional mini chocolate chips onto the top of each muffin.
• Using an ice cream or cookie scoop, fill each muffin liner about ¾ full, dividing the batter between the 12 muffin liners. Bake for 22-24 minutes, until tops spring back when touched, and a toothpick comes out with just a crumb or two attached (no wet batter). Cool in pan for 5 minutes, and then transfer to a wire cooling rack to finish cooling.

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.