1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups mashed bananas (about 2 big bananas)
1 large egg
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup whole milk
1 (3.5-ounce) disc Mexican chocolate, chopped
Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners
The muffins can be stored in an airtight container for up to 4 days.
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