These delicious banana flavoured muffins have a melt in the middle Nutella centre that oozes out when you bite into them. They are also freezer friendly, so you always have a tasty treat on hand!
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Yields:
12
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
361
Ingredients
425g
ripe bananas, peeled weight
100g
caster sugar
1
medium egg, beaten
50ml
milk
100g
dark or milk chocolate, roughly chopped
75g
unsalted butter, melted and cooled
275g
self-raising flour
1/2tsp.
bicarbonate of soda
250g
Nutella hazelnut chocolate spread
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with muffin cases.
Step 2In a large bowl, mash the bananas thoroughly with a fork. Stir through the sugar, egg, milk, chocolate and cooled butter until combined.
Step 3Sift in the flour, bicarbonate of soda and 1/2tsp salt and fold in with a large metal spoon.
Step 4Half-fill the cases with muffin mixture, then add 1tbsp Nutella to each. Top with remaining mixture and bake for 30min until risen and golden. Remove from the tin and cool on a wire rack before serving warm or at room temperature.
Freeze ahead:
Once cooled, wrap individual muffins in several layers of cling film or stack between sheets of baking parchment in an airtight container and freeze for up to 3 months. Reheat from frozen in an oven preheated to 180°C (160°C fan) mark 4, for 20min. Cool completely on a wire rack.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
