muffin

Banana muffins with a sour note given by the lemon zest and with a delicious crumble that gives a little crunch for a stunning result.

Method

In a bowl, weigh all the powders, then sugar, 00 flour, almond flour, mix. 

Pour the seed oil and mix with a spatula, you will obtain a moist and crumbly mixture, it will not be necessary to form a dough as it is used crumbled. 

Transfer to a closed container and place in the refrigerator.

It should be added on top of the muffin dough before cooking and then cooked all together. Time and temperature varies depending on the muffin dough.  

Preheat the oven to 170°c static.

Prepare a muffin pan for 12 pieces, insert the paper liners, set aside and prepare the dough.

Mix sugar, salt and lemon zest in a bowl.

Add the yogurt and mix with a whisk.

Then add the banana, milk and oil and mix until the mixture is smooth and there are no longer any large pieces of banana. Blend if there are still large pieces or if the banana is not fully ripe and therefore cannot be mashed well by hand.

In a bowl, sift together the flour and yeast, add to the dough and mix.

Pour the mixture into the cups using a spoon or an ice cream scoop. 2 large spoons for each muffin (approximately 110 g each).  

Crumble a little crumble on top of each muffin, about 15g on top of each.

Cook at around 17°C static for around 30 minutes. Check the cooking with a toothpick, then insert the toothpick into the mixture if it comes out dry, it means it is cooked.

Once cooked, let them cool to room temperature and then remove from the mould, do not remove the paper cup.

Transfer to a tray or inside a container.