Coconut banana muffins with chocolate sauce

For 12 pieces
  • Fat and flour
  • 75 g Butter
  • 250 g flour
  • 3 leveled teaspoon baking powder
  • 150 g + 100 g sugar
  • 3 packet Vanilla sugar
  • Salt
  • 50 g + 2 tablespoons desiccated coconut
  • 2 ripe bananas (approx. 125 g each)
  • 150 ml unsweetened coconut milk
  • 2 Eggs (Gr. M)
  • 50 g + some cocoa powder
  • 500 g Whipped cream
75 minutes
easy
1.
For the muffins, grease the hollows of the muffin tin (12 hollows) and dust with flour. Melt the butter, let it cool down a little. Mix the flour, baking powder, 150 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and 50 g coconut flakes in a bowl.
2.
Peel the bananas. Cut 1 into pieces and puree with the coconut milk. Gradually stir in the butter and eggs. Use a wooden spoon to stir in the flour mixture until all the ingredients are just combined.
3.
Dice the banana and fold in briefly.
4.
Distribute the dough evenly in the hollows. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 25 minutes. Approx. Let rest for 5 minutes. Loosen the muffins and let them cool.
5.
For the sauce, bring 1⁄8 l of water, 100 g of sugar and a pinch of salt to the boil. Stir in 50 g cocoa with a whisk and simmer for approx. 3 minutes while stirring, leave to cool.
6.
Whip the cream with 2 sachets of vanilla sugar until stiff. Fold in 2 tbsp desiccated coconut and fill into a piping bag with a large perforated nozzle. Sprinkle tuffs on the muffins. Stir the sauce at room temperature and drizzle with the cream.
7.
Dust with a little cocoa. Chill until ready to serve.
1 piece approx:
  • 440 kcal
  • 6 g protein
  • 26 g fat
  • 43 g carbohydrates

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