@lexivacooks: girls remember, keep your boyfriends fat so they can’t run away🫶💖 🍌🍫 Brown Butter Banana Chocolate Chunk Muffins Makes: 6 large muffins Prep Time: 15 minutes Bake Time: 20–24 minutes Ingredients • 1 large ripe banana (130–150 g peeled) • 75 g unsalted butter, for browning • 75 g light brown sugar • 25 g granulated sugar • 1 large egg • 60 g Greek yogurt • 1 tsp vanilla extract • 150 g all-purpose flour • 1 tsp baking powder • ¼ tsp baking soda • ½ tsp ground cinnamon • ¼ tsp salt • 90 g dark chocolate, roughly chopped (70 g for the batter + 20 g for topping) Instructions 1. Make the brown butter. Melt the butter in a small saucepan over medium heat. Continue cooking until it foams, develops golden-brown milk solids and smells nutty. Transfer to a bowl, keeping all the browned bits, and let cool until warm. 2. Mash the banana. In a large bowl, mash the ripe banana with a fork until mostly smooth. 3. Mix the wet ingredients. Add the brown sugar, granulated sugar, egg, Greek yogurt, vanilla and cooled brown butter. Whisk until combined. 4. Add the dry ingredients. Add the flour, baking powder, baking soda, cinnamon and salt directly to the bowl. Gently fold with a spatula until just combined. Do not overmix. 5. Add the chocolate. Fold in 70 g chopped dark chocolate, reserving the remaining 20 g for topping. 6. Fill the muffin cases. Line a muffin tin with 6 tulip-style parchment liners. Divide the batter evenly between them, filling each about ¾ to almost full. Sprinkle the remaining chocolate over the tops. 7. Bake. Preheat the oven to 210°C (410°F), conventional heat. Bake for 5 minutes, then reduce the temperature to 175°C (350°F) without opening the oven. Continue baking for another 15–19 minutes, until the muffins are golden, well risen and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. 8. Cool. Let the muffins rest in the tin for 5–10 minutes, then transfer to a wire rack.

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Sunday 18 October 2026 08:59:05 GMT