Banana muffins with cinnamon and coconut

Ingredients for 1 servings:

• 100 g margarine or butter
• 120 g palm sugar, brown
• 1 tbsp vanilla extract
• 1 pinch of salt
• 3 m.-sized eggs
• 150 g wheat flour type 405
• 20 g coconut flour
• 1 tbsp, crushed cinnamon powder
• 1 tbsp, leveled baking powder
• 60 g desiccated coconut, fresh
• 200 g banana(s) (golden bananas)
• 3 tbsp margarine for the mold
• n. B. almond flakes
• e.g. medicinal beans (kacang kapri), spiced, from Bali
• n. B. flowers and leaves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Fruit muffins at their finest, recipe from Bali, Indonesia, for a 12-cup muffin tray

All ingredients must be at room temperature. Grease a 12-hole muffin tin. Weigh the margarine and melt it in a double boiler, but do not allow it to get hot. Taste for saltiness. If the margarine tastes salty, ignore any salt additions. Weigh both types of flour and mix with the cinnamon powder and baking powder. If you can’t get small golden bananas, but only larger ones, peel them, halve them lengthwise, and cut them crosswise into approximately 1 cm wide pieces. Place the palm sugar, a pinch of salt, and the vanilla extract in a sufficiently large mixing bowl. Add the eggs and, using a whisk and a food processor at full speed, beat the egg mixture into a light brown foam. While stirring continuously, slowly add the melted margarine. Replace the whisk with a mixing spoon. Add the flour mixture and desiccated coconut a tablespoon at a time. Finally, fold in the sliced ​​bananas by hand. Pour the batter into the muffin tins, filling them only 80% full. Sprinkle the beans and/or flaked almonds over the muffins, if desired. Bake the muffins at 200°C (top/bottom heat) on the middle rack for about 15 minutes, until the edges are golden brown. Remove the muffins from the oven, let them cool, and remove them from the muffin tin while still warm. Transfer to a serving plate, garnish, and serve warm.