Choco Banana Raspberry Muffin

by Rose Chen

I just have to write down the recipe here so I won’t lost it. The best banana muffin I have ever had. Because of the caffeine-like effects of the chocolate, my friend called it “baked-starbucks”. I had it for breakfast to enhance my alertness. Ha! It is not overly sweet.



A :

3 big overripe bananas, mashed

1/2 cup (90 g) sugar

2 small eggs

5 Tsp (65 g) butter, melted

1 tsp vanilla

B :

1 cup (120 g) all purpose flour

1 cup  (80 g) oatmeal

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 tsp cinnamon powder

1/2 cup (60 g) cacao powder

C :

1/2 cup plain yogurt

1/2 cup frozen raspberries

1/2 cup (90 g) semi sweet chocolate chips

Directions :

1. Preheat oven to 350°F (175°C). Line 14 muffin tins with liners.

2. Put A ingredients in a bowl, beat with low speed for two minute (or manually).

3. In another bowl, mix together ingredients B.

4. Mix A and B and stir until combined.

5. Add ingredients C and stir until well combined.

6. Put in muffin tins and bake for 20 minutes.

7. Let it cool for five minutes before putting them on a wire rack to cool completely.


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