Banana chocolate muffin

The simplest and most foolish Maffin is, firstly, because it is convenient to make it quickly, and it doesn't take long to make it, and I am too tired to have much energy to toss through complex things; secondly, Maffin is small, each cup is small, so it's just good for my son to grab a spoon to dig it, so as not to make a big one, and I have to cut it up for him.
After thinking about the variety, he began to think about the formula. Because the flavor of bananas is very strong, he felt that the taste would be better if he added cream cheese. He also added some chocolate beans that his butt liked. He would definitely be unable to resist this snack!
So this tempting banana cheese chocolate bean muffin was born

Recipe Recommendations

butter 120 grams
cream cheese 125 grams
powdered sugar 100 grams
eggs of 2
low-gluten flour 120 grams
banana two
baking powder 1 tsp
baking soda 1/2 tsp of
salt 1/4 teaspoon

sweetening
baking
an hour
ordinary

Steps for Banana chocolate muffin

Leave butter and cream cheese to soften at room temperature.

Beat with an electric whisk at low speed until smooth.

Add powdered sugar and beat until smooth and free of particles.

Beat the eggs and add them into the basin in three times. Whisk evenly each time until completely emulsified before adding again.

Mix low-gluten flour, baking powder, baking soda, and salt, sieve into a bowl, and beat evenly on low speed.

Peel and cut bananas into small pieces, crush them with a fork into mud, add them into a bowl, and beat evenly at the same low speed.

Add baking chocolate beans and use a rubber spatula to mix well.

Use a small spoon to put the mixed batter into the paper cup mold, and gently push the bottom a few times to smooth the surface. Add it to the mold for eighty minutes. Decorate the surface with a suitable amount of chocolate beans. Preheat the oven, 170 degrees, heat up and down, and the middle layer., 35-40 minutes.