Banana Muffin

Overview

A good recipe for using up uneaten bananas. This recipe is quick and easy to make, and the resulting muffins are soft and delicious.

Choose 240 grams of ripe bananas (about two) and peel off the skin.
Use a spoon to mash the banana.
Add eggs, sugar, milk, and corn oil.
Beat evenly with egg beater.
Weigh out the cake flour and aluminum-free baking powder.
Stir it with a small spoon. In order for the baking powder and cake flour to blend evenly.
Sift the flour into the liquid. Sprinkle in some chocolate chips.
Use the spatula to cut and mix the batter evenly.
Pour batter into paper cups, 80% full.
Oven at 180 degrees, upper and lower heat, middle layer, 25 minutes. Poke a toothpick into the cake body and there will be no batter hanging on the toothpick.