Summary

Ingredients

• 3 medium-sized bananas (very ripe, approx. 330g net)
• 250 grams of flour
• 70 grams of sugar
• 30 grams of brown sugar
• 1 tablespoon of cinnamon
• 2 pinches of salt
• 1 teaspoon of vanilla paste (optional)
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 2 large eggs
• 120 grams of butter or 80 grams of oil

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Instructions

1. Puree the ripe bananas to a smooth pulp. Preheat the oven to 220 degrees top and bottom heat.
2. Mix all dry ingredients. Whisk the eggs with the banana puree and liquid butter. Then add the dry ingredients and mix everything together briefly but vigorously.
3. Fill the dough into paper or silicone molds and place them on a muffin tray. Bake for 5 minutes at 220 degrees and then another 10-12 minutes at 175 degrees. Alternatively, bake only at 175 degrees for 18-20 minutes.

Recipe Notes

The bananas should be very ripe. If they are still too yellow, simply heat them up briefly in the hot oven.
Baking at a high and then low temperature ensures that the muffins rise particularly well.