Banana peanut muffins

Name: Banana peanut muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 100 g roasted and salted peanut kernels; 3 Bananas; 200 g Maple syrup; 2 packages Vanillin sugar; 100 g Peanut cream creamy; 50 g Sunflower oil; 125 g Soy yoghurt alternative "Vanilla"; 200 g Wheat flour; 2 TABLESPOONS Baking Powder; 7-10 Tbsp vegan margarine; 150 g Dark chocolate

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

100 g roasted and salted peanut kernels
3 Bananas
200 g Maple syrup
2 packages Vanillin sugar
100 g Peanut cream creamy
50 g Sunflower oil
125 g Soy yoghurt alternative "Vanilla"
200 g Wheat flour
2 TABLESPOONS Baking Powder
7-10 Tbsp vegan margarine
150 g Dark chocolate

Directions

1
Coarsely chop the peanuts. Peel 2 bananas and mash them in a bowl with a fork. Beat the maple syrup, vanilla sugar, peanut cream and oil with the whisks of the hand mixer until creamy. Stir in the banana.
2
Add yoghurt alternative. Mix the flour and baking powder and stir into the banana mixture and blend to a smooth dough. Finally fold in peanuts.
3
Grease the recesses of a muffin tray (12 recesses). Spread dough in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 18 minutes. Take out and let cool down briefly.
4
Remove from the tin and place on a grid lined with baking paper.
5
Roughly chop the chocolate and melt over a warm water bath. Cut 12 slices (approx. 1/2 cm thick) from the banana. Place 1 slice of banana on each muffin. Add chocolate with a spoon.
6
Let the chocolate dry.