Banana Nut Chocolate Muffins

For the banana-nut-chocolate muffins, preheat the oven to 175 °C (160 °C convection oven). Cream the softened butter with the sugar and vanilla sugar, then add the eggs one at a time.

Mix flour, baking powder, salt and cinnamon. Mash the bananas with a fork and add the buttermilk. Alternately stir the banana and flour mixture as well as the ground hazelnuts into the butter-sugar mixture.

Finally, gently fold in the chopped chocolate. Divide the batter evenly among the 12 muffin cups and bake on the middle rack for about 25 minutes until golden brown.

Let the banana-nut-chocolate muffins cool on a cooling rack.

Preparation Tip:

Instead of pure buttermilk, sour cream or whipped cream can also be used. The banana-nut-chocolate muffins taste excellent with freshly whipped whipped cream. Of course, a frosting of your choice can also be added to the muffins. A chocolate-banana frosting is best.

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