It’s nutella and banana. Do you need any more convincing? I have a banana bread recipe that I love and use often, but sometime a little something different doesn’t hurt!
I would recommend using deeper muffin pans than the ones I used for these, as being able to cover the nutella completely is a bit more ideal, but it’s not the end of the world if you don’t.
Leaving the chocolate exposed will give it a crunch top layer, covering it will give you more oozy, yummy chocolatey goodness.
Now, I’m saying use Nutella here, because it’s a name most people recognise, but you can of course substitute for other chocolate spread, including a home made one.
These are really delicious, moist and tasty. I hope you enjoy them too!
Nutella Banana Muffin
Recipe Type: Treats, Snacks, Deserts
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Adjust the Nutella, or home made Nutella, for more or less chocolatey centres.
Ingredients
- 180g self raising flour
- ½ teaspoon cinnamon
- 100g sugar
- 80g oil (not olive)
- 2 eggs
- 2 bananas
- 100g milk
- 120g Nutella
Instructions
- Preheat oven to 180C
- Prepare your muffin pans
- Add all the ingredients except Nutella and mix at speed 5 for 10 – 15 seconds to make sure it’s all blended.
- Spoon into muffin cases, and drop a little less than a full tablespoon of Nutella into each muffin case.
- Bake for 30 minutes to 45 mins, sticking a skewer in every 10 minutes after 20 minutes till it comes out clean.The size of your muffin tray is going to determine how long these takes, hence the variable time.
- Remove from muffin trays onto a wire rack, and leave to cool.
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