You know what I like more than banana & Nutella muffins cooling by the window?
There is nothing I like more than banana & Nutella muffins cooling by the window.
I walked into the kitchen this morning intent on having one of my ç«¯ber healthy green smoothies when I saw a sad bunch of overripe bananas looking at me with their big brown eyes, just begging to be made into muffins.
How could I say no?
I allowed myself two for breakfast and popped the rest around the corner to the homeless shelter (this is a great thing to do if you live alone because you get to bake and cook as much as you like, and then get it out of the house before you eat it all… plus Karma.)
If you want to make 12 of your own Banana & Nutella Muffins you’ll need:
230 grams (1 3/4 cups) self raising flour
150 grams (3/4 cup) granulated white sugar
1/2 tsp salt
2 large free range eggs, lightly beaten
113 grams (1/2 cup) melted unsalted butter
3 large very ripe bananas, mashed
1 teaspoon vanilla extract
4 tbsp Nutella, at room temp
Pre-heat your oven to 180C or 350F. Line your muffin tins with paper liners, or use silicone trays like I did. In one bowl combine your flour, sugar & salt. In another combine your eggs, butter, mashed bananas & vanilla. Tip one into the other and gently fold together. You want your batter to be thoroughly mixed, but still lumpy and utterly hideous. (A smooth batter makes horrible banana bread, trust me.) Divide your mixture between your cases, each one should be just about half full. Take a teaspoon of slightly warm Nutella and pop a blob (technical term) onto the centre of each muffin. Use a cocktail stick or skewer to swirl the Nutella into the muffin without turning the whole thing chocolatey.
Repeat with each muffin and then pop them all onto the middle shelf of your oven. Bake for 20-25 mins, when they’re done you should be able to stick a skewer into the centre and have it come out clean as a whistle. Leave to cool by the window and enjoy when still warm.