John Myers
Banana and Almond Muffins
The perfect banana and almond muffins recipe with a picture and simple step-by-step instructions.
- 2 piece Eggs
- 100 g Sugar
- 1 packet Vanilla sugar
- 75 ml Sunflower oil
- 2 piece Ripe bananas, medium-sized
- 150 g Flour
- 50 g Ground almonds
- 75 g Whole milk chocolate sprinkles
- 2 tsp Baking powder
- 1 tsp Baking soda
- 100 g Hazelnut glaze
- 2 tbsp Roasted almond flakes
- Mash the bananas with a fork to make puree. Mix the flour, baking powder, baking soda, the ground almonds and the chocolate sprinkles together. Roast the almond flakes in a small pan without adding any fat.
- Mix the eggs, sugar and vanilla sugar thoroughly with a whisk until the sugar has dissolved.
- Add the oil and the banana sauce and stir well.
- Now fold in the flour mixture in portions. The dough should be of a viscous consistency.
- Using a spoon, pour the batter into a prepared muffin tray.
- Bake in a preheated oven at 175 degrees (top / bottom heat) for about 20 minutes.
- Let the baked muffins cool on a wire rack.
- Prepare the hazelnut glaze according to the instructions on the packet and spread it on the pastry. Decorate each with a few flaked almonds.
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