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B2B recipe•Bakeries & cafés•Açaí + Cacao
Açaí Banana Cacao Muffins
A moist, stable muffin with a purple crumb that proves açaí powder also works in bakery applications.
Yield
12 muffins
Time
35 min
Service
90 g unit
Temperature
Baked
Ingredients
- 24 g Biohacker Açaí + Cacao
- 280 g all-purpose flour
- 3 ripe bananas, mashed
- 160 g brown sugar
- 2 eggs and 120 ml neutral oil
- 10 g baking powder, salt, oats and nibs to finish
Method
- 01
Mix flour, Açaí + Cacao, baking powder and salt.
- 02
Combine banana, sugar, eggs and oil; fold in the dry mix without overworking.
- 03
Portion into tins, top with oats and nibs and bake at 180 °C for 20 to 24 minutes.
Menu note
Extends the SKU into the bakery case and creates an add-on sale with coffee.
Run an oven test because time and color vary with size and banana moisture.
Scale for your operation
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