Banana Muffin with Ricotta Cream

Preheat the oven to 150 °C fan (175 °C conventional) and line a muffin tin with paper cases.

Beat the eggs, sugar, vanilla sugar and a pinch of salt in a bowl until foamy.

Stir in the oil and natural yogurt until a smooth batter forms.

In a second bowl, mix the flour, baking powder and baking soda and briefly stir into the egg mixture.

Slice the banana and drizzle with a little lemon juice; set aside a few slices for decoration.

Mash the remaining banana slices with a fork and fold them into the batter.

Divide the batter evenly among the cases and place the tray in the preheated oven.

Bake the muffins for 20–25 minutes until golden and a skewer inserted comes out clean.

Let the muffins rest in the tin for 5 minutes, then remove and cool completely on a wire rack.

For the cream, whip the cream until stiff; cream the ricotta with 2 tbsp sugar and gently fold in the whipped cream.

Spread the ricotta cream on the muffins and break or roughly chop the brittle to taste.

Decorate the muffins with the brittle, the reserved banana slices and a sprinkle of cinnamon, then serve.