Chocolate and banana muffins

Name: Chocolate and banana muffins
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Eggs; 7-10 Tbsp (size M); 120 g demerara sugar; 1 pinch Salt; 80 ml vegetable oil; 500 g (375 g without shell) ripe bananas; 90 g Wholemeal wheat flour; 100 g Flour (type 405); 2 TEASPOONS Baking Powder; 1/2 TEASPOON Baking soda; 100 g Dark chocolate; 100 g Dark chocolate coating; 100 g Whole milk couverture whole milk; 15 Paper baking cups; 1 wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Eggs
7-10 Tbsp (size M)
120 g demerara sugar
1 pinch Salt
80 ml vegetable oil
500 g (375 g without shell) ripe bananas
90 g Wholemeal wheat flour
100 g Flour (type 405)
2 TEASPOONS Baking Powder
1/2 TEASPOON Baking soda
100 g Dark chocolate
100 g Dark chocolate coating
100 g Whole milk couverture whole milk
15 Paper baking cups
1 wooden skewers

Directions

1
Mix eggs, sugar, salt and oil with the whisk of the hand mixer until smooth. Peel the bananas, weigh 375 g, crush them to pulp with a fork and mix with the sugar mixture. Mix flour, baking powder and baking soda, add to the banana mixture and mix everything. Chop the chocolate into small pieces with a knife and fold into the banana dough. Press the paper cups into the hollows of a 15 muffin tray and fill the cups to the brim with the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) on the middle shelf for 20-25 minutes.
2
Let the muffins cool down in the baking tray for about 5 minutes, then remove them and let them cool down on a cake rack. Finely chop the chocolate coating and melt separately on a hot water bath. Spread cooled muffins e.g. with semi-bitter couverture and use a wooden stick to draw milk couverture stripes and waves on top. Results in approx. 15 pieces