Banana Hazelnut Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 125 g butter or mararine
- 125 g suar, (possibly brown cane suar)
- 0.5 ½ pack vanilla sugar
- 2 egg (s)
- 125 g flour
- 2 teaspoons baking soda
- 2 tablespoon cocoa powder
- 30 g hazelnuts, chopped
- 1 ½ banana (s), ripe, (half it is for decorating)
- 2 tablespoon maple syrup
Print Recipe
Pin Recipe Instructions
- Place 12 paper cases in the muffin tray. Preheat the oven to 200 ° C (convection 180 °, gas level 3-4).
- Mix butter or margarine, sugar, vanilla sugar in a bowl and beat until frothy after adding the eggs.
- Mix baking powder with flour, add cocoa and sieve onto the egg mixture and fold in with the hazelnuts.
- Peel the banana, mash it with a fork and mix it with the maple syrup and fold into the batter.
- Fill paper cases 2/3 of their height with batter and, depending on your mood, place a slice of banana on top.
- Bake muffins for 25 minutes.
- Take the pan out of the oven, let it cool down for 5-10 minutes, remove the muffins.
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