Breakfast muffins 6 times different: Banana-chocolate

Name: Breakfast muffins 6 times different: Banana-chocolate
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 Banana (approx. 200 g); 200 g Flour; 50 g crunchy oats; 2 1/2 TSP. Baking Powder; 75 g Chocolate droplets; 2 Eggs (size M); 150 g Sugar; 1 pinch Salt; 7-10 Tbsp scraped pulp from 1 vanilla pod; 6 TABLESPOONS Oil; 175 ml Milk; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Strawberries and white chocolate rolls; 12 Paper baking cups

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 Banana (approx. 200 g)
200 g Flour
50 g crunchy oats
2 1/2 TSP. Baking Powder
75 g Chocolate droplets
2 Eggs (size M)
150 g Sugar
1 pinch Salt
7-10 Tbsp scraped pulp from 1 vanilla pod
6 TABLESPOONS Oil
175 ml Milk
3 TABLESPOONS Apricot Jam
7-10 Tbsp Strawberries and white chocolate rolls
12 Paper baking cups

Directions

1
Line recesses of a muffin tray (12 recesses) with paper baking cups. Peel banana, dice finely. Mix flour, oat flakes, baking powder and 2/3 of the chocolate drops well in a bowl. Lightly whisk the eggs. Add sugar, salt, vanilla pulp, oil and milk and mix well. First stir in flour mixture, then banana
2
Spread the dough in the troughs and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Take out, place on a cake rack. Leave to rest in the mould for approx. 10 minutes. Lift the muffins out of the trough and let them cool down
3
Stir the jam and 4 tablespoons of water in a pot until smooth, bring to the boil, remove from the heat, allow to cool slightly, spread on muffins. Decorate with strawberries, chocolate rolls and the remaining drops
4
Tip: If the chocolate drops have turned grey for later decoration, you can mix them thoroughly in a bowl with 1-2 teaspoons of oil and dab dry on kitchen paper so that they shine beautifully again
5
Waiting time approx. 45 minutes