Mole cake muffins without eggs

Ingredients for 1 servings:

• 2 bananas
• 100 g sugar
• 80 ml oil (e.g. rapeseed oil)
• 60 g cocoa powder, instant
• 60 g almonds, grated, or hazelnuts
• 80 g flour
• 2 tsp, leveled baking powder
• 200 g crème fraîche
• ½ cup whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 3 tbsp chocolate shavings or chocolate flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chocolate-cream-banana filling – derived from the ‘mole cake’

Line a 12-cup muffin tin with paper baking cups. Puree 1 banana in a mixing bowl (mash thoroughly with an immersion blender or a fork). Then add the sugar and oil and beat with a hand mixer until fluffy. Stir in the cocoa powder. Then combine the almonds, flour, and baking powder and stir in. Finally, add the crème fraîche and mix everything until smooth. Pour the batter into the muffin tin (fill each case halfway) and bake in the oven at 180°C for about 20-30 minutes. Let cool. Lightly hollow out the muffins with a teaspoon (they should remain stable), crumble the hollowed-out batter in a bowl, and set aside. Cut 1 banana into small pieces and divide 2/3 of them between each muffin. Beat the whipped cream with the vanilla sugar and cream stabilizer until stiff peaks form. Fold in the remaining banana (1/3) and the chocolate shavings. Now pour the chocolate-banana cream into the muffins and lightly pile it on top. Then sprinkle the scooped-out dough flakes on top.