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Banana nougat muffins

updated

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Ingredients for 1 servings:

  • 2 bananas, ripe
  • 150 g natural yogurt, low-fat
  • 75 g butter
  • 2 eggs
  • 250 g flour
  • 1 packet of baking powder
  • 1 packet of vanilla sugar
  • 1 pinch of cinnamon
  • 75 g sugar
  • 12 tsp Nutella
  • Powdered sugar, for dusting

Instructions

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

Peel the bananas, roughly chop them, and puree them with the yogurt. Cream the butter and eggs until fluffy and stir into the banana mixture. Combine the flour, baking powder, sugar, cinnamon, and vanilla sugar and stir in. Grease 12 muffin cups and fill halfway with batter. Place a teaspoon of hazelnut spread on each cup and top with the remaining batter. Bake in a preheated oven at 180°C (convection oven) for about 25 minutes. Cool on a wire rack and dust with powdered sugar, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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