| Super moist and light! |
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| all purpose
flour |
1 cup |
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| sugar |
3/4 cup |
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| salt |
1/4 tsp |
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| baking soda |
3/4 tsp |
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| baking powder |
3/4 tsp |
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| coco powder |
1/3 cup |
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| egg |
1 |
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| vanilla extract |
3/4 tsp |
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| milk |
60 ml |
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| oil |
60 ml |
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| warm water |
1/2 cup |
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| ripe banana |
1 medium size, mashed |
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| Method: |
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| Preheat
oven on 180 degrees C. |
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| Line a
cupcake or muffin tray with liners. |
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| Combine all
the dry ingredients; flour, sugar, baking powder, baking soda, coco powder
and salt in a bowl. |
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| In another
bowl whisk together egg, vanilla extract, milk, oil, water and mashed banana. |
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| Add
the wet ingredients to the dry ingredients and mix with spatula until well
combined. |
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| Note:
Batter should be thin. |
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| Pour the
batter evenly about 3/4 full into the lined muffin cups. |
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| Bake
for 20 minutes or until a thin skewer
inserted in the center comes out dry. |
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| Let the
muffins cool completely before serving. |
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| Makes 12 to 14. |
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