Gluten-free banana chocolate muffins with currant jelly

Ingredients for 1 servings:

• 140 g gluten-free flour (e.g. flour mix C from Schär)
• 1 ½ tsp cream of tartar baking powder
• ½ tsp baking soda
• 50 g butter (can also be lactose-free)
• 1 pinch of salt
• 1 packet of vanilla sugar
• 150 g brown cane sugar
• 1 egg(s)
• 1 tbsp, heaped glucose (to mix with the bananas)
• 12 tsp currant jelly, red
• 2 bananas
• 60 g yogurt (can also be lactose-free)
• 50 g dark chocolate drops
• 50 g dark chocolate shavings
• 100 g hazelnuts, ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Light, juicy, and soft. Also available low in lactose and fructose.

Makes 12 muffins. Peel the bananas, mash them with a fork, and mash them with the glucose until smooth. In a bowl, combine the flour, ground nuts, baking soda, and baking powder. In a separate bowl, cream the butter with the sugar until fluffy, then stir in the vanilla sugar, egg, yogurt, banana puree, and salt one at a time. Then add the flour mixture a spoonful at a time. Finally, stir the chocolate drops into the batter. Pour half of the batter into a muffin tin or reusable silicone muffin cups and place about 1 teaspoon of blackcurrant jelly in the center of each case and fill with the rest of the batter. Sprinkle with chocolate shavings. Bake in the oven at 160°C (convection oven) on the middle rack for about 35-40 minutes, but check regularly. If you have a thin wooden skewer handy, pierce the batter with it. If no batter sticks when you pull it out, the muffins are ready! Let it chill for at least 2 hours and then enjoy. Baking time may vary depending on your oven.