Banana Muffin by @videokuemanis

43 min

10 servings

🍌

330 g

Ambon banana

🧈

90 g

Butter

🥚

1

Egg

🍬

110 g

Brown sugar

🌾

50 g

Medium protein flour

🌾

150 g

Low protein flour

🪵

2 g

Cinnamon powder

🧂

0.5 g

Salt

🫙

5 g

Baking soda

🍫

50 g

Chocolate compound

🍫

100 g

Chocolate chips

  1. Preheat

    Preheat the oven to 180°C (350°F).

  2. Mash
    • ripe Ambon bananas

    Mash the 325 g ripe Ambon bananas until smooth.

  3. Whisk
    • ripe Ambon bananas
    • butter
    • egg

    Whisk the melted 90 g butter, 1 egg, and 110 g brown sugar into the mashed bananas until evenly combined.

  4. Combine
    • all-purpose flour
    • ground cinnamon
    • Chocolate compound

    Combine the all-purpose flour, cake flour, cinnamon, salt, baking soda, and chopped chocolate compound in a separate bowl.

  5. Pour
    • all-purpose flour
    • ground cinnamon
    • Ambon banana

    Make a well in the dry ingredients and pour in the banana mixture.

  6. Fold
    • all-purpose flour
    • ground cinnamon

    Fold the batter just until no dry flour remains. Do not overmix.

  7. Line

    Line the muffin tin with 10 small cupcake liners and fill each liner three-quarters full with batter.

  8. Sprinkle
    • chocolate chips

    Sprinkle the 100 g chocolate chips over the filled muffin batter.

  9. Bake

    Bake at 180°C (350°F) for 20 to 25 minutes, until the muffins are risen and a tester comes out mostly clean.

  10. Cool

    Cool the muffins in the tin briefly before serving.

Banana Muffin by @videokuemanis

43 min

10 servings

🍌

330 g

Ambon banana

🧈

90 g

Butter

🥚

1

Egg

🍬

110 g

Brown sugar

🌾

50 g

Medium protein flour

🌾

150 g

Low protein flour

🪵

2 g

Cinnamon powder

🧂

0.5 g

Salt

🫙

5 g

Baking soda

🍫

50 g

Chocolate compound

🍫

100 g

Chocolate chips

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F).

  2. Step 2/10

    Mash the 325 g ripe Ambon bananas until smooth.

    🍌ripe Ambon bananas
    🥣mixing bowl
    🥄whisk

  3. Step 3/10

    Whisk the melted 90 g butter, 1 egg, and 110 g brown sugar into the mashed bananas until evenly combined.

    🍌ripe Ambon bananas
    🧈butter
    🥚egg
    🍬brown sugar
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Combine the all-purpose flour, cake flour, cinnamon, salt, baking soda, and chopped chocolate compound in a separate bowl.

    🌾all-purpose flour
    🍰cake flour
    🪵ground cinnamon
    🧂salt
    🫙baking soda
    🍫chocolate compound
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  5. Step 5/10

    Make a well in the dry ingredients and pour in the banana mixture.

    🌾all-purpose flour
    🍰cake flour
    🪵ground cinnamon
    🧂salt
    🫙baking soda
    🍫chocolate compound
    🍌ripe Ambon bananas
    🧈butter
    🥚egg
    🍬brown sugar
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/10

    Fold the batter just until no dry flour remains. Do not overmix.

    🌾all-purpose flour
    🍰cake flour
    🪵ground cinnamon
    🧂salt
    🫙baking soda
    🍫chocolate compound
    🍌ripe Ambon bananas
    🧈butter
    🥚egg
    🍬brown sugar
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Line the muffin tin with 10 small cupcake liners and fill each liner three-quarters full with batter.

    🧁muffin tin
    🍰small cupcake liners
    🥄rubber spatula

  8. Step 8/10

    Sprinkle the 100 g chocolate chips over the filled muffin batter.

    🍫chocolate chips
    🧁muffin tin

  9. Step 9/10

    Bake at 180°C (350°F) for 20 to 25 minutes, until the muffins are risen and a tester comes out mostly clean.

    🧁muffin tin

  10. Step 10/10

    Cool the muffins in the tin briefly before serving.

    🧁muffin tin

Composition

Ingredients

Types

Dairy, Eggs, Sweeteners, Seasonings, Leavening agents, Chocolate

Ingredients

Ambon banana, Butter, Egg, Brown sugar, Medium protein flour, Low protein flour, Cinnamon powder, Salt, Baking soda, Chocolate compound, Chocolate chips

Notes

Ambon banana (3 ripe bananas, mashed with a whisk), Butter (melted), Salt (a pinch), Chocolate compound (roughly chopped chunky bar), Chocolate chips (for the topping)

Allergens

Milk, Eggs, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

300 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 43g, Fat: 13g, Fiber: 2g, Sugar: 27g

Nutritional Information

Minerals

Potassium: 260mg, Calcium: 35mg, Iron: 1.5mg, Sodium: 180mg

Vitamins

Vitamin B6: 0.2mg, Vitamin C: 3mg, Vitamin A: 70µg

Preparation

Time Information

Preparation

20 minutes

Cooking

23 minutes

Overall

43 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

whisk, mixing bowl, rubber spatula, muffin tin, small cupcake liners, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Snack time

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Moist, Tender, Soft, Chunky

Flavors

Sweet, Banana, Chocolate, Buttery, Cinnamon

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store completely cooled muffins in an airtight container.,Keep in a cool, dry place.), fridge : 7 days (Store in an airtight container.,Bring to room temperature or warm briefly before serving.), freezer : 90 days (Wrap muffins individually.,Place wrapped muffins in a freezer-safe airtight bag.)