Chocolate Muffins with Sour Cream, Bananas and Nuts

by Editorial Staff

Delicate, moderately sweet chocolate muffins with bananas and walnuts are an excellent dessert to accompany aromatic coffee or a glass of warm milk.

Ingredients

  • Bananas – 2 pcs.
  • Black chocolate – 100 g
  • Walnuts (or others) – 100 g
  • Sour cream – 150 g
  • Butter – 100 g
  • Eggs – 3 pcs.
  • Sugar – 100 g
  • Flour – 180 g
  • Baking powder – 2 teaspoon

Directions

  1. Combine soft butter and sugar in a deep bowl, whisk until smooth.
  2. Add eggs to a bowl, stir.
  3. Put the sour cream in a bowl with butter and eggs. Stir with a whisk until smooth.
  4. Place the nuts in a blender bowl.
  5. Grind the walnuts into fine crumbs with a blender. Instead of walnuts, you can take any others: almonds, hazelnuts or cashews.
  6. Add nuts to a bowl of dough, mix. Also send the baking powder to the dough. If it is not in the house, you can replace it with baking soda.
  7. Melt the chocolate in the microwave on low power or on the stove in a water bath until liquid.
  8. Pour chocolate into dough, stir. Preheat oven to 180 degrees. Peel the bananas and cut into small cubes.
  9. Add prepared banana slices to batter. The last ingredient is sifted wheat flour. Pour flour into the dough and stir until smooth.
  10. The dough turns out to be quite thick, does not blur and is kept on a spoon with a slide. Forms for cupcakes (I have silicone, so you can not lubricate with anything) fill with dough 2/3.
  11. Bake banana-nut chocolate muffins in an oven preheated to 180 degrees for 20-25 minutes. Cool the finished muffins slightly and serve. You can decorate the surface of the muffins with melted chocolate, but even without decorations, they look very appetizing!

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