One bowl banana muffins (Bollitos de banana)

What is banana muffins

This is the recipe I use for my banana bread loaf, so if you want a loaf instead, you just need to modify to baking time. I love this recipe because it have sour cream, or plain yogurt, coconut, and the chocolate chips. All of it makes this muffin fluffy and moist.

Simple ingredients

Bananas

All purpose flour

Sour cream

Eggs

Shredded coconut flakes

Chocolate chips

Coconut oil

How to make banana muffins (step by step)

1. Preheat oven to 350 F. Line a cup cakes pan with paper liners, use oil spray, or oil to coat every space.
2. In a big bowl, start pureeing bananas with a fork, add sugar, and combined well.
3. Add to the mixture egg, sour cream, and oil. Make sure the oil is liquid and room temperature. If you are using coconut oil, place it in the microwave in a cup to melt. Then let it cool.
4. Add flour, baking soda, and salt and using a manual whisk, mix until barely combined. Do not over mix.
5. Place on the mold and bake for 30 minutes, or until a wooden toothpick comes out clean.

Tools

I only used a cup cake mold, a bowl, a whisk, and some cupcake liners.

How to serve

Let them cool completely, serve fresh with a hot beverage like chocolate, or herbal tea. These are great for breakfast as well.

How to store

Store in an airtight container for about 3 days. In the fridge for about a week. You can freeze these ones, for up to two months.