Banana Hazelnut Muffins

Ingredients for 1 servings:

• 125 g butter or margarine
• 125 g sugar (possibly brown cane sugar)
• ½ packet of vanilla sugar
• 2 eggs
• 125 g flour
• 2 tsp baking powder
• 2 tbsp cocoa powder
• 30 g hazelnuts, chopped
• 1 ½ ripe bananas (the half is for decoration)
• 2 tbsp maple syrup

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

for 12 muffins

First, place 12 paper baking cases into the wells of a muffin tin. Preheat oven to 200°C (conventional heat: 180°C, gas mark 3-4). Combine butter or margarine, sugar, and vanilla sugar in a bowl. After adding the eggs, beat until fluffy. Mix the baking powder with the flour, add the cocoa powder, sift it into the egg mixture, and fold it in along with the hazelnuts. Peel the banana, mash it with a fork, mix it with the maple syrup, and fold it into the batter. Fill the paper baking cases two-thirds full with batter and, if desired, place a slice of banana on top for decoration. Bake the muffins in the preheated oven for 25 minutes. Remove the tin from the oven, let it cool for about 5-10 minutes, then remove the muffins.