Crunchy Banana Muffins with Chocolate and Walnuts

Recipe:

Ingredient Notes.

• Bananas. You can use bananas from ripe to almost black.
  The riper the banana, the more flavorful the muffins will be. And the darker the color of the crumb.
  1 medium banana weighs about 100 grams, so you need 2 bananas to make 12 muffins.
• Oil. This recipe uses vegetable oil. If you prefer, you can replace it with melted butter, in which case you will need 60 grams. Muffins with vegetable oil will be fluffier, with butter – a little denser. The creamy flavor will be less noticeable due to the presence of aromatic bananas in the batter.
• Eggs. The weight of an egg is 50-55 g. This corresponds to a size M. It is better to use eggs at room temperature.
• Sugar. Ordinary white sugar is used here, but if you want to add a little caramel flavor, you can use brown sugar.
• Flour. You need ordinary all-purpose flour with about 10% protein. You can substitute cake flour without changing the rest of the recipe.
• Nuts. Walnuts appear in the recipe, but you can substitute any other nuts you like – cashews, hazelnuts, peanuts, pecans, etc.
  Chocolate. For flavor, bitter is ideal. But if you like sweeter flavors, you can use milk chocolate.

Let’s get cooking.

Make the streusel. Combine the room temperature butter, sugar, and flour in a bowl.

Crumble with a fork into coarse crumbs or rub with fingers.

Place in refrigerator.

Chop walnuts and chocolate.

Mash bananas with a potato masher. Add sugar, oil and eggs and whisk until smooth.

Add flour sifted with baking soda, baking powder and salt and mix.

Add the chopped nuts and chocolate and mix.

Pour the batter into the muffin tin. If you are not using paper cups, grease the cups with oil or butter.

Spread the streusel evenly on top.

Place the muffins in a preheated oven at 180°C (355°F) and bake for about 25 minutes or until done.

Cool and serve.

Enjoy!