Banana Muffins with Chocolate Drops

For the banana muffins, preheat the oven to 180 degrees. Beat the butter with the sugar until light and creamy, add the eggs one by one.

Peel the bananas, mash them with a fork and stir the lemon juice into the banana puree. Mix the flour and baking powder as well as the banana puree and the chocolate drops into the butter-egg cream.

Thinly butter the cups of the muffin pan or line with paper cups and fill with the batter to ¾ height. Bake the muffins in a hot oven for about 20 minutes.

Allow to cool briefly in the molds, then gently remove and let the banana muffins cool on a cooling rack.

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