Banana bread muffins with spread

Banana bread muffins with spread

I love banana bread! It’s definitely one of the cakes I bake most often. Maybe too, because I often have overripe bananas to use. This is the best way to use them.

To change a little from my usual recipe, here or there, I wanted an individual version. For more indulgence, I twisted these muffins with spread. with hazelnuts on it. This is delicious!

In this form, they can be carried more easily. And then I freeze some to have for later. Just put them in the hot oven for a few minutes for them to be fresh. So, if you have end-of-life bananas, above all, don’t throw them away. These muffins come together in no time, and you’re in for a treat. They are wonderfully fragrant and fluffy.

Banana bread muffins with spread:

450 g very ripe bananas (about 4 small)
2 eggs
140 g blond vergeoise
110 g oil (sunflower)
260g t45 flour
1 tsp baking soda
1/2 tsp baking powder
1 small jar of hazelnut spread
30 g of hazelnuts

Preheat the oven to 170°C.

Mash the bananas with a fork.
Add the vergeoise and the oil. Mix well.
Add the eggs. To mix together.
Add flour, baking soda and baking powder. Mix without insisting.
Banana bread muffins with spread

Divide the mixture into 12 muffin cups. You may or may not add boxes.
Add 2 teaspoons of spread on the muffins, and press them down lightly with the spoon.

Add the roughly chopped hazelnuts.

Cook for about 25 minutes.

Banana bread muffins with spread

To finish: I use blond vergeoise, different from brown sugar. Its very fine texture and caramel flavor are ideal for these muffins.

The choice of spread being very wide, you can choose the one that suits you best.

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