in Recipes

Currant-banana muffins

updated

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Ingredients for 1 servings:

  • 125 g currants
  • 10 g brown sugar
  • 100 g muesli (banana and oat flakes muesli)
  • ¼ tsp salt
  • 2 tsp baking powder
  • 140 g flour
  • 80 g sugar
  • 60 ml oil, neutral
  • 75 g soy yogurt (yogurt alternative)
  • 1 tsp lemon juice
  • 70 ml water
  • 1 small banana(s)

Instructions

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

vegan, lactose-free

For the dough, combine flour, baking powder, and salt. Stir in both sugars and the muesli. Peel the banana and cut into small pieces. Add the water, lemon juice, oil, and yogurt and mash with a masher until smooth. Add the flour mixture and mix well. Carefully fold in the drained frozen currants. Spoon into the molds in portions using tablespoons. Bake at 200°C (400°F) or 180°C (350°F) fan-assisted on the middle rack for approximately 20-25 minutes.

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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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