Banana crumble muffins (diabetics)

Name: Banana crumble muffins (diabetics)
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 320 g Flour; 180 g Butter or margarine; 108 g Diabetic sweetness; 1/2 TEASPOON Cocoa powder; 2 Eggs (size M); 1 package Baking Powder; 1 pinch Salt; 75 ml Buttermilk; 300 g peeled bananas; 1 TABLESPOON Lemon juice; 50 g Dark chocolate; 5 g Coconut oil; 24 Paper sleeves; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

320 g Flour
180 g Butter or margarine
108 g Diabetic sweetness
1/2 TEASPOON Cocoa powder
2 Eggs (size M)
1 package Baking Powder
1 pinch Salt
75 ml Buttermilk
300 g peeled bananas
1 TABLESPOON Lemon juice
50 g Dark chocolate
5 g Coconut oil
24 Paper sleeves
baking paper

Directions

1
Knead 60 g flour, 40 g butter and 12 g diabetic sweetener into crumbles. Knead 60 g flour, 40 g butter, 12 g diabetic sweetener and cocoa into dark crumbles. Keep cold. Mix 100 g fat and 84 g diabetic sweetener with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix 200 g flour, baking powder and salt. Alternately stir in with buttermilk. Dice 200 g bananas and fold in immediately. Cut the rest of the banana diagonally into slices and mix with lemon juice. Line the 12 hollows of a muffin tin with 2 paper sleeves each. Fill in the dough. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Let cool on a cake rack. Melt chocolate and coconut oil on a warm water bath. Dab banana slices dry and dip 1/3 into the liquid chocolate coating. Place on baking paper and let dry. Decorate muffins with the banana slices
2
30 minutes waiting time / 3 BE
3
Not diabetic? Take 120 g sugar for the sponge mixture and 40 g sugar for the light and dark crumbled dough. Use 50 g dark chocolate coating for decoration
4
not suitable for freezing