When we have meetings I like to give people two sort of muffins. That way you barely can go wrong and people usually like one or the other. Since I had some bananas in my freezer I decided to use them.
The recipe comes from the Kleine Muffins ganz groß (Small muffins very big) from the Weltbild publisher. The original recipe has walnuts but since I had pecans on hand it was a no brainer.
– 100g chopped pecans
– 200g flour
– 1 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– dash of salt
– 2 eggs
– 125g soft butter
– 125g raw cane sugar or white sugar
– 1 package vanilla sugar or 1/2 tsp. vanilla
– 150g plain yoghurt
– 3 Bananas
Tip: Cane sugar is dry compared to Brown sugar.
Prepare a muffin tin with liners or grease and dust then sift the flour, baking powder, and baking soda. Then add salt and chopped pecans, combine well and set aside.
Mix butter and sugar until soft and without lumps then add the eggs, vanilla sugar and yoghurt. Mash up the bananas and add as well before pouring in the flour mixture. Make sure everything is well incorporated before filling the muffin tin.
Bake at 200°C for 20 to 25 min.
Remove from the oven and let the muffins cool out. This recipe has no glaze or anything but you surely add some chocolate glaze to it and garnish with banana chips.