Today I bring you a recipe for one of the tastiest muffins I’ve ever eaten. I love any and all banana flavoured baked goods, and I believe I have already expressed this love here, but it needs to be said again. A banana and walnut muffin would have been delicious enough, but when you top the whole thing off with a swirl of Nutella…well, they call that cake heaven.
I brought some of these muffins with me to visit a friend this weekend, they went down a treat with her and her adorable kittens, who won’t think twice about stealing any kind of food from you! See below for one of said kittens in the sink eating the remains of the evenings dinner.
So adorable! Luckily they never got in to the muffins.
If you’re in to Nutella I urge you to bake these, as soon as possible. I pretty much inhaled one within 5 minutes of them leaving the oven – yum!
I love it when you just know from looking at a recipe that it is going to be crazy good, and it’s extra satisfying when the process is nice and simple – that equals less time to wait before tasting.
This recipe falls easily into these categories.
Wet plus dry…
…equals muffin batter.
This is definitely the best bit, swirling in the Nutella.
Banana & Nutella Muffins
makes 12 muffins
260 g [2 cups] plain flour
1 tsp baking powder
1tsp bicarbonate of soda
1/2 tsp salt
4 bananas (the riper the better), mashed
80g [1/2 cup] caster sugar
80g [1/2 cup] soft dark brown sugar
1/2 tsp vanilla extract
40g [1/3 cup] walnuts (or pecans), chopped
Preheat the oven to 180 degrees.
Prepare a cupcake tin with 12 muffin cases.
In a large mixing bowl whisk together the flour, baking powder, bicarbonate of soda and salt.
In a separate bowl or jug whisk together the banana, sugars, eggs, oil and vanilla extract.
Fold the wet ingredients into the flour mixture.
Toss the walnuts in a teaspoon of flour to lightly coat. This will stop the nuts from sinking to the bottom of the muffins. Fold in to the batter.
Using and ice cream scoop or tablespoon scoop the batter into the muffin cases, to about 3/4 full.
Dollop a teaspoon of Nutella on top of each of the muffins and swirl in to the batter. If, like me, your Nutella isn’t very soft just put to the glass jar into the preheating oven for a minute and this will make it easier to swirl in to the muffins.
Bake for 20 minutes, or until a knife/skewer comes out clean.
If you can, leave to cool before eating/devouring.