BananaChocolate CupcakesMain ingredients:Low-gluten flourand bananamixture:Almondflour, baking powder, and baking soda
milkEggAdditional ingredients: corn oil, white sugarPreparation steps for banana chocolate cupcakes:Step 1 Mix low-gluten flour (100g), cocoa powder (15g), baking powder (4g), and baking soda (1-2g) in a sieve and set aside.Step 2 Mix corn oil (50ml), milk (70ml), white sugar (50g), and egg (1 piece) uniformly, then set aside.
Step 3 Peel 2 bananas, place the flesh in a plastic bag, and gently mash it to a puree (use ripe bananas for better texture and aroma).Step 4 Pour the sieved flour mixture into the liquid from step 2.Step 5 Use a rubber spatula to cut and mix (do not stir in circles). Stop when all flour is moistened (the batter should have some lumps, unlike pancake batter).



Step 6 Fill paper cups with the mixture immediately and place them in a preheated oven.

Step 7 Place in the middle rack. Bake at 170°C for 25-30 minutes (my cup is large, so I baked it for 30 minutes).

Step 2: Mix 50ml of corn oil, 70ml of milk, 50g of white sugar, and 1 egg evenly and set aside.

Step 3: Peel 2 bananas and mash the flesh into a paste (use ripe bananas for a softer texture and richer aroma) for Banana Chocolate Cupcakes.

Step 4: Pour the sifted flour mixture into the liquid from step 2.

Step 5: Gently fold with an spatula, avoiding circular motions. Just ensure all the flour is dampened.(It's different from making pancakes where thorough mixing is desired.)The batter should not be overmixed; just avoid any dry flour.There should be lumps in the batter.

Step 6: Pour the mixture into paper cups and immediately place them in a preheated oven.OvenInside.Place on middle rack, bake at 170 degrees for 25-30 minutes (my cups are large, so I baked mine for 30 minutes).