Maple cinnamon muffins

Ingredients for 1 servings:

• 300 g wheat flour type 405
• 50 g desiccated coconut
• 50 g almonds, ground
• 2 tsp baking powder
• 2 tsp, heaped cinnamon powder
• 1 m.-sized banana(s), sliced
• 100 g rapeseed oil
• 100 g maple syrup
• 250 g buttermilk
• 2 eggs, size M
• 12 tbsp maple syrup for glazing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Sift the wheat flour. Briefly blend the desiccated coconut with a mixer until it forms coconut flour. Mix it into the flour along with the almonds, baking powder, and cinnamon. Blend the oil, maple syrup, buttermilk, eggs, and banana slices with a hand blender, add to the flour, and mix well. Prepare 12 muffin tins and divide the batter evenly between the tins. Preheat the oven to 180°C (top/bottom heat) and bake the muffins for 25 minutes. Spread 1 tablespoon of maple syrup on each of the baked muffins and let it soak in. Then let it cool on a wire rack. If you like, you can dust them with powdered sugar.