Banana peanut muffins

Name: Banana peanut muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 7-10 Tbsp slightly + 5 tablespoons sunflower oil; 100 g Peanut kernels (salted and roasted); 3 ripe bananas; 200 g Maple syrup; 2 packages Vanilla sugar; 100 g Peanut cream; 125 g Soy Yoghurt; 200 g flour - 2 tablespoons baking powder; 100 g Dark chocolate

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

7-10 Tbsp slightly + 5 tablespoons sunflower oil
100 g Peanut kernels (salted and roasted)
3 ripe bananas
200 g Maple syrup
2 packages Vanilla sugar
100 g Peanut cream
125 g Soy Yoghurt
200 g flour - 2 tablespoons baking powder
100 g Dark chocolate

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the recesses of a muffin baking tray (12 recesses) with oil. Coarsely chop the peanuts. Peel 2 bananas and crush them with a fork.
2
Cream maple syrup, vanilla sugar, peanut cream and 5 tablespoons of oil with the whisks of the mixer. First stir in bananas, then soy yoghurt. Mix flour and baking powder and stir into the banana mixture.
3
Peel or clean, wash and chop the vegetables. Peel and finely chop onion and garlic. Wash thyme, shake dry, remove leaves. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil.
4
Spread the dough into the hollows. Bake in a hot oven for about 18 minutes. Remove and let cool for about 5 minutes. Carefully remove the muffins from the trays and let them cool down.
5
Break the chocolate into pieces and melt in a hot water bath. Peel the rest of the banana and cut it into slices about 1⁄2 cm thick. Put 1 blob of chocolate on each muffin. Put banana slices on top.
6
Add the rest of the chocolate in strips. Leave to dry.