Aromatic Muffins with Banana Puree and Muscovado

These muffins are a true temptation for the senses, combining the exotic aroma of coconut oil and vanilla with the rich taste of muscovado sugar. The base of EKOSEM white wheat flour, stone-ground, provides the pastry with a delicate and fluffy texture. The addition of banana puree makes the muffins extremely moist, transforming them into the ideal healthy breakfast or dessert for the whole family.

Ingredients:

• 130 grams EKOSEM white wheat flour

• 100 grams banana puree

• 120 grams yogurt

• 1 egg

• 60 grams coconut oil

• 30 grams muscovado sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon vanilla powder

Instructions:

1. Activate the baking soda: Put the baking soda in the yogurt and stir well until it froths.

2. Mix the base: Sieve the flour into a large bowl and pour in the frothed yogurt.

3. Add the flavors: Add the banana puree, vanilla, coconut oil, egg, and muscovado sugar. Stir vigorously until a completely homogeneous mixture is obtained.

4. Prepare for baking: Grease the muffin tins with a brush and distribute the mixture evenly into the cavities.

5. Baking: Bake on a middle rack in a preheated 180°C oven for about 15–18 minutes.

6. Cooling: Remove the finished muffins from the pan and place them on a wire rack to cool completely.

Enjoy your meal!