I resisted Nutella for years. My sister is hooked on the stuff and has it on bread all the time. I’m not really mad on chocolate so I thought “what’s the point”. Then at Christmas I made the Nutella pastry tree and now all I want to do it make things using the stuff! So when I ran out of dark rum for my usual banana bread recipe, I decided I’d try something new using it. And so my banana and Nutella muffins were born! I love muffins because they are one of the easiest things to make – as a general rule muffins mix the wet and dry ingredients separately and then combine, which makes for great morning bakes because my top tip is to prepare the wet and dry the night before, keep the wet mixture in the fridge then combine in the morning! I also love them because most recipes (this one included) doesn’t need a mixer (hand or stand!). I think it’s a winning flavour combo which lots of people will love. In fact, I posted them on instagram and had a few people ask for the recipe, so here goes!
Banana and Nutella Muffins (makes 12-18 depending on the size of your cases)
- 250g plain flour (sifted)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 3 medium overripe bananas, mashed (it could even take 4 if you have that many!)
- 90g granulated sugar
- 110g light brown sugar
- 1 large egg
- 55ml vegetable oil
- 2 tsp vanilla extract or paste
- About a third of a jar of Nutella
- 12 cup muffin/cupcake tin
- Muffin cases or greaseproof paper wraps
- Preheat the oven to 175C and line the tin with cases.
- In a medium sized bowl, mix the flour, baking powder, bicarb and salt together by hand with a whisk or fork, and put to one side. (Sometimes I do this step in a large jug because I’m limited on bowls.)
- In a large sized bowl, mix together both sugars and the banana using a hand whisk. Then beat in the egg, vegetable oil and vanilla extract. If you want to take my top tip for morning muffins, you can stop here, cover and put the wet mix in the fridge. You can then resume from Step 4 in the morning (obviously don’t leave the oven on!).
- Whisk the dry mixture into the wet mixture until there are no lumps. I like to do this a third at a time as it helps get a smoother mix.
- Fill the muffin cases by 3/4 and top each muffin with a tsp of Nutella. Use a toothpick or skewer to swirl the Nutella into the muffin.
- Bake for about 15 mins, or until a toothpick comes out clean.
- Let them cool in the tin for about 5 mins before touching. I like to eat them straight away whilst they are still warm but you could also store them in a tin to eat later. I kept a few back for the next day and heated them back up in the oven for a few mins.
Next time I make these I’m going to keep a couple back and try freezing them to see how that works and will report back!
I’d love to know if you give these ago and if you loved them as much as we did!