Banana & maple syrup muffins

Banana & maple syrup muffins

Total: 53 Min. | Active: 35 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 191 kcal
, Fat: 11 g
, Carbohydrate: 21 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Almond muffin mixture

50 g lactose-free butter, soft
50 g ground cane sugar
3 egg yolks
100 g shelled ground almonds
3 tbsp Maizena cornflour
½ tsp gluten-free baking powder (Dr. Oetker)
50 g gluten-free dark chocolate (min. 70% cocoa), finely chopped
2 tbsp maple syrup
3 egg whites
1 pinch salt
2 tbsp sugar

To decorate

3 bananas, cut into slices
1 tbsp lemon juice
2 tbsp maple syrup
20 g gluten-free dark chocolate (min. 70% cocoa), coarsely grated
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Utensils

For a muffin tin with 12 holes, each approx. 7 cm in diameter, filled with muffin cases or greased

How it's done

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Almond muffin mixture

Whisk the butter, sugar and egg yolks in a bowl, continue until the mixture becomes lighter in colour.

Combine the almonds, cornflour and baking powder and stir into the mixture. Mix in the chocolate and maple syrup. Beat the egg whites with the salt until stiff. Add the sugar and briefly continue to beat. Carefully fold the beaten egg whites into the mixture, transfer the muffin mixture to the prepared tin.

To bake

Bake for approx. 18 mins. in the centre of an oven preheated to 170°C. Take the muffins out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

To decorate

Mix the bananas with the lemon juice, place on top of the muffins, drizzle with maple syrup. Top with a sprinkling of chocolate.

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