Muffins are a great food for those of us on the go and when you put banana and Nutella together with a touch of nutmeg something magical happens!
These keep well in an airtight container in the fridge for several days or can be wrapped individually in plastic wrap and stored in the freezer. You can warm/defrost these muffins in the microwave for an instant snack!
If you are feeling a little bit naughty, drizzle a little melted butter over them before serving for an amazing sweet and salty sensation!
Add half a cup of chopped nuts to this recipe for some crunch - walnuts, pecans, almonds and hazelnuts all work well! Just add to the dry ingredients before mixing the wet ingredients in
spelt flour can also be substituted for plain flour as a healthier alternative
YOU WILL NEED
1/4 cup milk (I used skim)
1 teaspoon vinegar
2 cups plain flour
3/4 cup caster sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 medium sized ripe bananas mashed
1 egg lightly beaten
1/4 cup olive oil
2 teaspoons vanilla extract
1/2 cup Nutella
Preheat oven to 180°C/350°F. Line a 12 hole muffin pan with cupcake liners, set aside.
In a small bowl add the milk and vinegar together and set aside for about 5 minutes.
In a large mixing bowl add the flour, sugar, baking soda, baking powder, nutmeg and salt and give a quick stir to combine.
Add the mashed bananas, egg, oil, milk and vanilla extract into a measuring jug, mix well and then pour into the flour and mix until just combined.
Divide the batter evenly into your muffin tray.
In a small glass bowl add the Nutella and heat in the microwave for 15-30 seconds, it should be soft and easy to handle.
Spoon 1 heaped teaspoon onto each muffin and using a toothpick, swirl the Nutella to create a marble effect. Repeat with all the muffins.
Bake 15-20 minutes or until baked through and set. Serve warm or room temperature.
MAKES 12 MUFFINS