Banana and Nutella Muffins
March 4, 2020
Perfect for a slightly naughty breakfast.
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Banana and Nutella Muffins
March 4, 2020
Difficulty
Time 45 minutes
Servings 6
- Self Raising Flour (225g)
- Unsalted Butter or Stork (75g)
- Caster Sugar (175g)
- Salt (Pinch)
- Eggs (2 medium)
- Bananas (3 - approx 400g)
- Nutella (12 heaped teaspoons)
- Heat oven to 180°C (gas mark 4). Line a muffin pan with 6 tulip cases. Use a fork to mash the bananas to form a relatively smooth paste (a few small lumps is fine) and set aside. Mix together the flour and salt and set aside.
- Cream the butter and sugar together until pale and fluffy.
- Add the eggs to the butter and sugar mixture a little at a time with the flour.
- Add any remaining flour, along with the bananas.
- Microwave the nutella in a microwave proof bowl for a few seconds (approx 10) to loosen it.
- Fill the tulip cases evenly until you have approximately half of the cake batter remaining. Add a teaspoon of Nutella to each tulip case and then swirl in to the batter (you can use a toothpick / cake skewer / fork / knife!).
- Add the remaining cake batter to the tulip cases, and top with another teaspoon of swirled Nutella.
- Bake for approx 18 minutes until a knife comes out clean and the top of the muffin springs back when gently pushed.
- Remove from the muffin pan and place on a wire rack to cool
- - This recipe can be used to make 12 servings using regular muffin cases. Reduce the baking time to approx 12 minutes.
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Ingredients
Method
Notes
Recommended Equipment and Ingredients*