BANANA MUFFINS WITH HAZELNUT CREAM
60 Min
12 Portions
Easy level
Ingredients
-
8 pieces crushed Dominican bananas
-
6 tbsp butter, melted
-
2 eggs, at room temp
-
3/4 cup Greek yogurt
-
A splash of Vainilla Molina Blend
-
2 cups wheat flour
-
1 tsp baking soda
-
2/3 cup refined sugar
-
1 tsp salt
-
1/2 cup hazelnut cream
Directions
-
Preheat oven to 180 ºC / 356 °F and grease muffin mold.
-
In a large bowl, mix mashed bananas with melted butter. Integrated, add eggs, yogurt and a splash of Vainilla Molina Blend. Stir.
-
Add flour, baking soda, salt and sugar, and mix with enveloping movements.
-
In a small bowl, melt hazelnut cream and pour in a pastry bag.
-
Fill muffin cups 2/3 full. Using pastry bag, fill center of each muffin and make swirls or patterns on surface.
-
Bake for 15-20 minutes or until golden brown.
-
Let them cool at room temp for 10 minutes.
-
Enjoy!
Recommended for you
Give your creations a professional touch
