Summary

Ingredients

• 120 g butter
• 130 g suar
• 3 egg (s)
• 1 teaspoon vanilla extract
• 1 lemon (s), untreated, grated zest it
• 200 g flour
• 0.5 teaspoon ½ baking powder
• 0.25 teaspoon ¼ salt
• 2 large banana (s), very ripe

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Instructions

1. Line the muffin tin with paper liners or grease with butter or oil. Preheat the oven to 170 ° C convection or 190 ° top and bottom heat.
2. Beat the butter and sugar with a mixer until frothy. Stir in the eggs one at a time. Add vanilla extract and mix well. Mix the flour, baking powder, lemon zest and salt. In a small bowl, crush the bananas with a fork.
3. Add the flour mixture to the butter-egg mixture alternately with the banana and stir.
4. Fill the tins about 2/3 high with batter. Bake for about 30 minutes. Make a chopstick test.
5. The muffins are very juicy and very soft. They hold up very well and are still very juicy after 5 days. You can also freeze them and, when in use, let them thaw and put them in the hot oven for 5 minutes.