Version francaise à venir
Unfortunately I didn’t follow an existing recipe and I am not sure of the amount of flour I’ve put in because I progressively added it until I obtained the consistency I was looking for … I guess it also depends on the type of milk and the size of the bananas you use. Maybe start with 120g and check if the mixture is too liquid or not !
2 small bananas
150 g wheat flour
120 g brown sugar
2 tb sp ground hazelnuts
2 tb sp cornstarch
1 big t sp baking soda
100 mL oat milk (you can also use almond milk, hazelnut milk or soy milk !)
50 ml sunflower oil ( I am sure it would be even better with hazelnut or macadamia nut oil)
1 t.sp vanilla
1 big tb sp raspberry vinager (but you can use apple cider vinager as well)
3 squares of cooking chocolate (dark)
Preheat the oven (180°C). Mashed the bananas in a salad bowl. Add the dry ingredients except the chocolate and mix them with the bananas. While continuing mixing, incorporate the oil, vinager, vanilla, and progressively, the oatmilk. Using a knife, approximately cut chocolate chunks above the bowl: Mix again and fill the muffin or cupcake molds. Bake approximatively 20-25 min until a toothpick inserted in the center of a muffin comes out clean.
Bon appétit !