Banana muffins

Ingredients for 1 servings:

• 4 banana(s), ripe to overripe
• 1 egg(s)
• ½ tsp salt
• 150 g brown sugar
• 300 g flour
• 1 bag of Bourbon vanilla sugar
• 1 bag of baking powder
• 5 tbsp liquid coconut oil
• Butter and flour for the mold
• e.g. raisins
• n. B. chocolate drops
• e.g. cinnamon, approx. 1 – 2 tbsp

Instructions

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

simple, quick, delicious, using up leftovers

Makes 18 muffins. Lightly grease the muffin tin with butter and then flour. Preheat the oven to 155°C (top/bottom heat). Place the bananas in a bowl and mash with a fork or potato masher until as smooth as possible. Whisk the egg with the salt in a small separate bowl and then add to the banana mixture. Now add the brown sugar and vanilla sugar and mix everything well with a spoon. Mix the flour well with the baking powder and then gradually add it to the banana mixture, stirring constantly. Stir in the coconut oil. If you like, you can also add the raisins, chocolate chips, or cinnamon at this point. Pour the batter into the tin in portions (I always use about 2 tablespoons per tin). Now place the whole thing in the oven and bake for about 20-25 minutes. It’s best to pierce the center with a wooden toothpick after 20 minutes. If there’s still batter sticking to the muffins, they need a little more time. When they’re done, remove them from the oven and let them cool completely before removing them from the pan.