Buy all ingredients right below the recipe
Ingredients
- 2 pieces Bananas
- 2 pieces Eggs
- 300 g Natural yogurt
- 60 g Unsalted butter
- 2 tbsp Lemon juice 100%
- 180 g Wheat flour Type 405
- 30 g Unsweetened baking cocoa
- 100 g White granulated sugar
- 1 tsp Baking powder packet
- 1 tsp Baking soda
- 100 g White chocolate bar
Preparation & Dough
- 1Preheat the oven to 180 °C top/bottom heat and prepare 12 muffin cups (preferably silicone).
- 2Peel the bananas and mash them into a fine puree in a large bowl with a fork. Add the eggs, yogurt, melted butter, and lemon juice and mix everything well.
- 3Then add the flour, baking cocoa, sugar, baking powder, and baking soda. Quickly stir with a whisk until a smooth dough forms.
Baking & Serving
- 1Chop the white chocolate into small pieces and carefully fold it into the dough. Stir only as much as necessary to keep the dough airy.
- 2Fill the prepared cups evenly with the finished dough. Bake in the preheated oven at 175–180 °C for approx. 30–35 minutes.
- 3Remove the finished muffins from the oven and let them cool in the cups for about 10 minutes. Then carefully remove them and let them cool completely for about an hour before serving.
Tip
For this recipe, it's best to use very ripe bananas with brown spots on the peel – these are particularly sweet and easier to mash.
The muffins will stay wonderfully moist in an airtight container for 2-3 days.
