Follow these steps for perfect results
unsweetened chocolate
melted
butter
melted
flour
sifted
baking soda
white vinegar
milk
ripe bananas
mashed
sugar
vanilla
eggs
semi-sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line 12 muffin cups with paper liners.
Melt unsweetened chocolate and butter (or margarine) together in the microwave or a double boiler until smooth. Stir to combine and let cool slightly.
Combine white vinegar and milk in a small bowl. Set aside until curdled.
In a separate bowl, sift together flour and baking soda.
In a large mixing bowl, mash the ripe bananas.
Add sugar to the mashed bananas and beat until well mixed. Adjust sugar amount to taste.
Add vanilla extract, eggs, and the milk/vinegar mixture to the banana mixture. Beat well.
Gradually add the cooled chocolate mixture and the flour mixture alternately to the banana mixture. Mix with a wooden spoon until just combined.
Fold in the semi-sweet chocolate chips.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert advice for the best results
For extra flavor, add chopped nuts or dried fruit.
Don't overmix the batter, or the muffins will be tough.
Everything you need to know before you start
10 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Serve warm or at room temperature. Garnish with a dusting of powdered sugar.
Serve with a glass of milk or coffee.
Enjoy as a quick breakfast or afternoon snack.
The creamy latte complements the muffin's sweetness.
A strong black tea cuts through the sweetness.
Discover the story behind this recipe
A classic American baked good often enjoyed for breakfast or as a snack.
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