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FOR THE MUFFINS
2 ripe bananas
220 g flour
3 TBSP. Baking cocoa
2 TSP. baking powder
120 g sugar
1 pck. Bourbon vanilla sugar
100 ml Cooking oil
125 ml Buttermilk
FOR THE DECO
100 g Dark chocolate coating
50 g Dried banana chips
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line the muffin tray with muffin tins. Peel, halve and slice the bananas. Mash half of the slices with a fork.
Mix the flour with the cocoa, baking powder, sugar and vanilla sugar in a bowl. Add the oil, buttermilk (alternatively you can use cream), eggs and banana puree and mix for 2 minutes at high speed with the mixer. Finally, fold in the banana slices and divide the batter between the 12 muffin cups. Bake for approx. 25 minutes. Leave to cool completely.
Coarsely chop the chocolate coating for the decoration. Set aside some of the couverture for garnishing. Melt the remaining chocolate coating in a bowl over a bain-marie and spread over the muffins with a teaspoon. Roughly chop the banana chips. Decorate with chopped couverture and banana chips.
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