Chocolate Banana Muffins

Here is a recipe that seems completely American and yet …. The word muffin may come from the French ‘mouflet’ and it first appeared in Wales around the 11th century. It is very similar to a kind of madeleine and with a limitless variety of flavors! As always, I tried a multitude of recipes, never satisfied, before finally composing this one that my friends were unanimous about. The recipe is really simple, it’s even an opportunity to put the kids in the kitchen! Just need to find the muffin tin and the little paper boxes…

You will see in my muffin recipe, as in most muffin recipes, the use of oil as a fat. I tried using butter, but no, it doesn’t give that characteristic muffin consistency… You will also see that in almost all recipes, you should mix the dry ingredients on the one hand and the others (milk, oil, egg, vanilla) on the other, and then mix everything quickly. You can do it this way, but I prefer to add the yeast at the end and it works perfectly. You’ll also see that despite using the same recipe, my muffins have two faces in the photos. Besides the addition of chocolate, it was the baking that made the difference. The most swollen and golden ones are put in the oven at 200°C and the others at 180°C… You can therefore choose the desired cooking but the taste will be more or less the same. Good recipe!

-280g of flour

-50g of blond vergeoise

-140g of sugar

-1 egg

-100g of neutral vegetable oil

-160g of milk

-2 bananas

-2 teaspoons of liquid vanilla

100g of chocolate pieces  (chunks)

-1+1/2 teaspoon baking powder

Mix briskly with a whisk. The lumps disappear very quickly.

–White chocolate raspberry muffins