Muffins are the perfect food when you are short on time or on the go and I promise you these Banana and Nutella Muffins do not disappoint!
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!
Sprinkle some extra crushed hazelnuts on top just before baking for some extra crunch
For a healthier option, spelt flour can be substituted for plain/all-purpose flour/maida
Don't overmix for best results
YOU WILL NEED
1/4 cup milk
1 teaspoon vinegar
2 cups plain/all-purpose flour/maida
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 rice bran 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 or skewer, swirl the Nutella to create a marbled effect. Repeat with all the muffins.
Bake 15-20 minutes or until baked through and set. Serve warm or room temperature.
MAKES 12 DELICIOUS MUFFINS
Please tag @eatinstylebyferitta on Instagram if you try this recipe so I can see your amazing creations!