Egg-free Mole Cake Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 banana (s)
- 100 g suar
- 80 ml oil, (e.g. rapeseed oil)
- 60 g cocoa powder, instant
- 60 g almond (s), rated, or hazelnuts
- 80 g flour
- 2 teaspoons, leveled baking powder
- 200 g crème fraîche
- 0.5 ½ cup whipped cream
- 1 packet vanilla sugar
- 1 pack cream stabilizer
- 3 tablespoon chocolate flakes or chocolate flakes
Print Recipe
Pin Recipe Instructions
- Line a muffin pan (size 12) with paper liners.
- Puree 1 banana in a mixing bowl (mash well with a blender or a fork). Then add sugar and oil and beat until frothy with a hand mixer. Stir in cocoa powder. Then mix the almonds, flour and baking powder and stir in. Finally add the crème fraîche and mix everything into a smooth mixture.
- Pour the batter into the muffin tin (each mold half filled) and bake in the oven at 180 ° C for about 20-30 minutes. Let cool down.
- Lightly scoop out muffins with a teaspoon (they should remain stable), crumble the hollowed out batter in a bowl and set aside.
- Cut 1 banana into small pieces and divide 2/3 of them into all the muffins.
- Beat the whipped cream with the vanilla sugar and cream stiffener until stiff. Fold in the rest of the banana (1/3), as well as the chocolate flakes.
- Now add the chocolate and banana cream to the muffins and pile them up lightly. Then sprinkle the hollowed out dough flakes on top.
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