Muffin

Banana muffins with a tangy note from the lemon zest and a delicious crumble that adds a little crunch for a truly out-of-this-world result.

Procedure

Prepare the crumble.

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

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

Transfer to a closed container and store in the refrigerator.

This crumble should be added on top of the muffin batter before baking and then cooked all together.

Preheat the oven to 170°C static.

Prepare a 12-cup muffin pan, insert the paper liners, set aside and prepare the batter.

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 large pieces of banana left. Blend if there are still large pieces or if the banana is not fully ripe and therefore difficult to mash by hand.

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

Spoon the batter into the muffin cups using a spoon or an ice cream scoop. Use 2 large spoonfuls for each muffin (about 110 g each). 

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

Bake at about 170°C in a static oven for about 30 minutes. Check for doneness with a toothpick; if it comes out clean, it's done.

Once cooked, let them cool to room temperature and then remove them from the mold, without removing the paper cup.

Transfer to a tray or into a container.