Light cinnamon banana muffins

Ingredients for 1 servings:

• 240 g flour
• 60 g sugar
• 70 g butter
• 50 ml milk, with coconut flavor (e.g. from Müller)
• 50 ml yogurt (0.1%)
• 50 ml milk (3.6%)
• 1 m.-sized egg(s)
• 2 m.-large banana(s), ripe
• 1 tsp, heaped baking powder
• 1 packet of vanilla sugar
• ½ tsp salt
• 3 tsp cinnamon
• Fat, for the muffin tin
• e.g. butter, melted
• n. B. sugar
• e.g. cinnamon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Light and airy, not too sweet, only 170 kcal/piece

Mash the two bananas with a fork until almost liquid and set aside. Combine the flour, baking powder, vanilla sugar, salt, and cinnamon in a bowl. Preheat the oven to 190°C (375°F). Melt the butter and let it cool slightly. Beat the butter, sugar, and egg with a hand mixer until fluffy, then add the coconut-flavored milk, yogurt, and milk mixture (you can also use any other flavored milk). Now add the wet ingredients to the flour mixture and mix with a spoon. Then add the banana mixture and mix until lightly incorporated (Note: Do not use a hand mixer for the last two steps). Fill muffin cups with the batter, filling them two-thirds full, and bake for 20 minutes on the middle rack of the oven. Once the muffins have cooled, add the glaze: Set aside a bowl of melted butter and one of a sugar-cinnamon mixture. Then, dip the muffins, topped up, briefly into the butter, then dip them into the sugar-cinnamon mixture. If you make the muffins exactly according to the recipe, each muffin has a calorific value of 170 kcal (the entire batter has 2020 kcal).