A new take on classic banana bread. For these banana muffins, I took my inspiration from the cool autumnal weather and jazzed up the recipe with chai tea and cinnamon. As the muffins are very easy and quick to make, I also use this recipe during the week when I'm short on time and fancy something sweet.
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
One muffin tin with 12 holes (each 7 cm in diameter), 8 holes filled with muffin cases or greased
How it's done
Steep the tea bags in hot almond milk for approx. 10 mins. Remove the tea bags, squeeze well.
Place the bananas and coconut oil in a blender, puree until smooth, transfer to a bowl. Add the chai tea, the almond flour and all the other ingredients up to and including the salt, mix quickly to form a smooth batter. Finally, mix in the chocolate chunks.
Spoon the batter into the cases, bake for approx. 20 mins. in the centre of an oven preheated to 180°C, leave to cool.
Melt the chocolate in a bain-marie, drizzle over the cooled muffins, leave to dry.
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