Banana Pudding Muffins

Ingredients for 1 servings:

• 1 pack of pudding powder
• n. B. Milk (according to package instructions, slightly less)
• n. B. Sugar (according to package instructions)
• 2 bananas
• 60 g margarine
• 2 tbsp milk
• 120 g sugar
• 220 g flour
• 2 tsp baking powder
• 1 pack of chocolate (bake-proof pieces)
• Chocolate shavings, optional
• 1 pinch of salt
• 100 g chocolate coating (dark chocolate), optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chocolate muffins with banana batter and pudding filling, makes 12 pieces

Prepare the pudding according to the package instructions, but with a little less liquid, and chill. The pudding should be relatively thick so it’s easier to handle later. Preheat the oven to 180°C fan/convection oven. Mash the bananas in a bowl and stir into a puree. Add the margarine and milk and mix with the banana puree. Then add the sugar and beat with a mixer. Gradually stir in the flour, baking powder, and salt mixture. Finally, fold in the chocolate chips. If desired, add chocolate shavings so that they melt into the batter during baking. Pour the batter into molds. First, only cover the bottom of one mold, then add a layer of pudding. Tip: It’s good if the pudding has a skin, so it doesn’t mix so well with the batter! Cover with a layer of batter. Bake for 20 minutes. Let the muffins cool. If desired, spread chocolate coating on the cooled muffins. They’re definitely super sweet and low in calories. Enough for about 12 muffins.