Juicy Banana Muffins

For the juicy banana muffins, preheat the oven to 190°C top and bottom heat. Beat the eggs until foamy. Add sugar, coconut flakes and sour cream.

Mash bananas with a fork and stir in. Mix in oil, rum and lemon juice. Mix flour with cinnamon, baking soda and salt and fold in.

Place muffin cups in a muffin tray, pour in batter and bake for about 25 minutes. For the glaze, melt 2 tablespoons sugar in a small saucepan. Once it begins to brown slightly, remove from heat and pour in lemon and pineapple juice. When the caramel has dissolved, add cloves and cinnamon bark and return to the heat.

Bring to a boil and continue to simmer until a thick syrup is formed. Cut one banana into 36 very thin slices, place three on each muffin and drizzle with the warm syrup. Sprinkle with grated lemon zest and enjoy the juicy banana muffins.

Preparation Tip:

Instead of the sour cream, you can also use the same amount of yogurt for the juicy banana muffins.

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