Coconut-banana muffins with chocolate sauce

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 7-10 Tbsp Fat and flour
  • 75 g Butter
  • 250 g Flour
  • 3 deleted Tsp Baking Powder
  • 150 g + 100 g sugar
  • 3 packages Vanilla sugar
  • 7-10 Tbsp Salt
  • 50 g + 2 tablespoons grated coconut
  • 2 bananes mûres (à environ 125 g)
  • 150 ml unsweetened coconut milk
  • 2 Eggs (Gr. M)
  • 50 g + some cocoa powder
  • 500 g Whipped cream

Directions

  1. 1

    For the muffins, grease the muffin tray (12 trays) and dust with flour. Melt the butter and let it cool down a little. Mix flour, baking powder, 150 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and 50 g grated coconut in a bowl.

  2. 2

    Peel bananas. Cut 1 into pieces and puree with the coconut milk. Stir in butter and eggs bit by bit. Using a wooden spoon, stir in the flour mixture only until all ingredients are just combined.

  3. 3

    Cut the banana into small cubes and fold in briefly.

  4. 4

    Spread the dough evenly into the hollows. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes. Let rest for approx. 5 minutes. Loosen muffins and let them cool down.

  5. 5

    For the sauce 1⁄8 bring l water, 100 g sugar and 1 pinch of salt to the boil. Stir in 50 g cocoa with a whisk and simmer for about 3 minutes while stirring, let it cool down.

  6. 6

    Whip the cream with 2 sachets of vanilla sugar until stiff. Fold in 2 tablespoons of grated coconut and fill into a piping bag with a large perforated spout. Spray tuffs onto the muffins. Stir the sauce at room temperature and drizzle cream over them.

  7. 7

    Dust with a little cocoa. Keep cool until serving.

Nutrition Facts

KCAL
440 kcal
CARBS
43 g
FATS
26 g
PROTEINS
6 g