Answer: Yes, you can substitute whole wheat flour, but add 1½ teaspoons of baking powder and ¼ teaspoon of salt for each cup of flour to ensure the muffins rise properly.
How can I make the muffins dairy-free?
Answer: Substitute the milk with almond milk or any other plant-based milk. Ensure the dark choc bits are dairy-free as well.
Can I use butter instead of vegetable oil?
Answer: Yes, melted and cooled butter can be used in place of vegetable oil for a richer flavor.
What if I don’t have brown sugar?
Answer: White granulated sugar can be used as a substitute, though the flavor will be slightly different.
How do I prevent the chocolate bits from sinking to the bottom?
Answer: Toss the chocolate bits in a small amount of flour before adding them to the batter to help suspend them evenly throughout the muffins.
Can I add other fruits to the batter?
Answer: Yes, you can add other fruits like blueberries or raspberries, but reduce the banana amount to maintain the correct batter consistency.
How can I make the muffins more moist?
Answer: Ensure not to overbake the muffins and consider adding a tablespoon of yogurt or sour cream to the batter for extra moisture.
Why did my muffins turn out dense?
Answer: Overmixing the batter can lead to dense muffins. Mix until the ingredients are just combined.
Can I make mini muffins with this recipe?
Answer: Yes, simply reduce the baking time to 10-12 minutes for mini muffins.
What’s the best way to mash bananas?
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