Nougat, banana & ginger muffins

Nougat, banana & ginger muffins
60 g butter, room temperature
3 large eggs
20 g sugar
80 ml full-fat milk
100 g dark nut nougat
20 g dark cooking chocolate
A little freshly grated ginger
50 g grated sponge fingers
1 tsp. dark cocoa powder
1 large ripe banana
Mix the egg yolks with the sugar. In a separate bowl, beat the butter with a pinch of salt using the hand mixer until fluffy, and mix into the frothy egg yolk mixture. Place nougat and cooking chocolate in a pan with the milk, and heat gently, stirring continuously until dissolved. Mix the sponge fingers with the cocoa powder. Gradually stir the nougat milk and the dry ingredients into the mixture with a spatula, alternating between the two until everything is combined, and season with freshly grated ginger. Pre-heat the oven to 170 °C.
Peel and dice the banana and stir into the mixture. Beat the egg whites until stiff and fold them carefully into the batter. Spoon the mixture into muffin moulds and place on a baking tray. Bake for approx. 15 minutes, then remove from the oven and leave to cool. If you have no muffin moulds to hand, spoon the batter into small, greased coffee cups, put these on a baking tray and fill the tray to 1/3 with water. Then bake for approx. 18 minutes, remove from the oven and turn out. Enjoy warm or cold.