Banana muffins

Ingredients for 18 servings:

• 250 g flour
• 1 pack of pudding powder, vanilla OR:
• 35 g starch flour
• 2 tsp baking powder
• ½ tsp baking soda
• 175 g butter, soft
• 2 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g yogurt
• 1 pinch of salt
• 3 bananas, ripe, approx. 250g
• 50 g chocolate shavings, can also be used without

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with or without chocolate chips

Preheat oven to 180°C and grease 18 muffin tins well or line with paper muffin cases. Mix together the flour, pudding powder OR cornstarch, baking powder and baking soda and briefly fold in. (If you like, add chocolate chips, but they taste good without too much). In a bowl, briefly beat the butter with the sugar and vanilla sugar (1-2 minutes). Add the eggs and yogurt and continue beating briefly. Now add the dry ingredients and stir just until the dry ingredients are well combined with the wet ingredients. Roughly mash the bananas with a fork and fold into the batter. Pour the batter 3/4 full into the muffin tins and bake for approx. 20-25 minutes at 165°C fan/convection oven or 180°C top/bottom heat on the middle rack. (Please always be careful, every oven heats differently. Therefore, please do a skewer test after 20 minutes. If a very small amount of batter sticks to the skewer, the muffins are done.) Makes about 18 light and moist muffins with a subtle banana flavor. You can also use stracciatella yogurt and omit the chocolate chips, but other flavors work very well too!