Description
Do you have some overripe bananas in your fruit bowl looking a bit brown and spotty – don’t throw them away, make these Nutella Banana Muffins! Try this amazingly easy recipe and see the magic that happens when bananas get it together with hazelnut spread. You have to taste this treat to believe it – once you’ve tried one, you’re going to find it very hard not to eat another one!
Ingredients
Scale
220 g all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 medium overripe bananas, peeled and mashed
30 g caster sugar
50 g light brown sugar
2 large eggs
90 ml vegetable oil
1 1/2 tsp vanilla extract
100 g chopped hazelnuts
150 g Nutella / hazelnut spread
160 g Greek yoghurt
Instructions
Preparation
- Preheat your oven to 220°C (425°F). Line 9 muffin cases in a muffin tin.
- Peel the bananas (from the bottom makes for easier peeling), then mash them until mostly smooth, leaving a few small lumps for texture.
- Roughly divide the chopped hazelnuts into two portions, ¼ for the topping and ¾ for the batter.
- Lightly mist the ¾ portion with water. Scoop in a spoonful of flour and use it to fully coat the hazelnuts. Set aside.
Make the batter
- In a large mixing bowl, combine the brown sugar, caster sugar and vegetable oil, stirring until well combined.
- Add the eggs, one at a time, whisking well after each addition until fully incorporated.
- Add the Greek yoghurt, mix well. Add in the mashed bananas, and vanilla extract, mixing until smooth.
- Place a sieve on top of the mixing bowl, sift in the remaining flour, baking powder, and baking soda. Remove the sieve, add in the salt. Mix until there are no traces of the dry ingredients.
- Add in the flour-coated hazelnuts. Gently fold them using a silicone spatula, scraping down the sides and bottom as you go. Be careful not to over mix – just mix until you no longer see dry flour.
Bake the muffins
- Scoop the batter into the muffin cases to about half way full. For your reference, I used two scoops of my ice cream scoop as a guide.
- Add a tablespoonful of Nutella on top of the batter, then use a skewer to gently swirl-mix, just enough to create a marbled effect without mixing it in completely.
- Sprinkle the ¼ portion hazelnuts on top for extra crunch and flavour.
- Use the handle of a spatula to gently press the hazelnuts lightly into the batter to keep them from popping up during baking.
- Bake in the preheated oven: at 220°C (425°F) for the first 5 minutes; then, reduce the temperature to 180°C (350°F) and continue baking for another 13 – 15 minutes, or until a skewer inserted into the centre comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack once you can handle the heat — this helps to prevent soggy bottoms which can be caused by trapped steam in the hot tray.
- Enjoy your soft, chocolatey, and gooey-rich muffin with a cup of coffee! See if you can resist a second one…
Notes
- Watch my video tutorial here to see how easy they are to make.
- Feel free to use your favourite nuts — or skip them altogether!