Tasty, soft and full of aroma muffins, which are moist for a long time, because of banana addition. Easy and fast in preparing. Worth to bake!
|ripe banana - 1|
|egg - 1|
|peanut butter - 1/2 cup|
|honey - 3 tablespoons|
|vanilla ekstract - 1 tablespoon|
|flour - 180g|
|baking soda - 1/4 teaspoon|
|pinch of salt|
|milk chocolate, chopped - 100g|
|Mango with vanilla ETERNO|
Preheat an oven to 200C. Line a twelve-muffin tin with paper liners. In a medium-sized bowl mix together the flour, baking soda and salt. In a separate medium-sized bowl, whisk together the mashed banana, peanut butter, honey and vanilla ekstract. Pour the wet ingredients into the dry and mix until just combined, being sure not to over mix.
Add chopped chocolate. Leave a litte bit to decorate. Divide the batter evenly among the prepared muffin liners. Bake for 18 to 20 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Cool down. Serve with pices of mango from the jar.