Banana-Chocolate Muffins with Buttercream Frosting

These muffins (without frosting) are quick to prepare and are perfect for those who have allergy towards dairy products.

Ingredients (yields 12 pieces):
2 medium-size eggs
100 g brown sugar
80 ml cooking oil
375 g ripe bananas, to be peeled and lightly mashed with a fork

190 g plain flour
1/2 tsp bicarbonate of soda (Natron)
2 tsp baking powder
75 g Schoko-Tröpfchen or chocolate chips

Method:
Arrange muffin paper cases in the muffin tin and preheat oven to 160° C (fan oven).  Sift flour, bicarbonate of soda and baking powder together into a bowl.  Add chocolate chips and mix well.

In a separate bowl, whisk eggs lightly.  Add in brown sugar and cooking oil.  Mix well and then, add mashed bananas.  Mix thoroughly before adding the flour mixture.  Fold in flour mixture carefully.

By using 2 tablespoons, spoon the dough mixture into the muffin cases (about 3/4 full) and bake for about 20 - 25 minutes or until golden brown.  Remove muffins from tin and let them cool on a wire gitter.


Buttercream Frosting
Ingredients:
150 g soft butter
250 g icing sugar
a few drops of vanilla aroma (optional)

Method:
Beat soft butter until white and creamy.  Add in sieved icing sugar and mix thoroughly.  Lastly, add in a few drops of vanilla aroma.  By using an icing bag with a star nozzle, pipe out frosting onto the top of muffins.  Decorate accordingly.

Happy Baking!