Per Muffin (Serves 12)
524 Calories | 29.1g Fat | 6.1g Protein | 60.9g Carbs
I feel I need to include a disclaimer for these banana Nutella swirl muffins.
These muffins are not clean-eating, vegan, gluten-free, dairy-free, low-calorie, or ketogenic. They just deliver delicious, guilty, indulgence; suitable for muggles…
Sometimes it’s great to have a recipe like this to hand. I most recently made these for my boyfriend’s Father, and it was a big hit.
The muffins are easy to make, moist and delicious, and both kids and adults will love them!
Here is a step-by-step recipe that’ll walk you through how to make them, and as always I’ve included links to the exact products I use.
- 2 Cups | 240g Plain Flour
- 5 Bananas
- 1 Cup | 115g Butter
- 1 Cup | 200g Granulated Sugar
- 1 Cup | 300g Nutella
- any chocolate hazelnut spread will do great
- click here for a healthy ‘Nutella’ recipe
- 2 Eggs
- 1 Teaspoon Vanilla Powder
- 1 Teaspoon Baking Soda
Pre-heat your oven to 175°c or 350°f
Line a muffin tin with 12 paper muffin-cups
1. Get Sweet
Add all the granulated sugar into a large mixing bowl.
Melt your butter gently, using the bain-marie method, or in the microwave; ensuring it does not get hot too quickly and begin to bubble.
Add your butter into the large mixing bowl, with the sugar and whisk together until combined.
I like to beat the eggs in a separate bowl, and add them into the mixture gradually.
4. Flour & Baking Soda
Sift in the flour and baking soda, and mix together until a consistent batter forms.
Add the vanilla powder (and any other flavour of your choice, I also like to sometimes add cinnamon).
6. Go Bananas
In a separate bowl mash together four bananas.
I find that over-ripe or fresh bananas work equally fine
Add your banana mixture to your batter and mix until totally combined together.
7. Assemble & Bake
Working with Nutella can be really messy and tricky, I actually find it easier if you slightly heat up your Nutella.
Now you need to layer the better and Nutella!
Start the assembly by filling each muffin cup about half way with batter, then dollop about a teaspoon of Nutella onto the mixture and give it a swirl with a chop-stick, tooth-pick, or knife.
Then fill in each muffin cup with the rest of the batter, and repeat by topping each muffin with one last swirl of Nutella.
As you can see, these muffins rise really nicely, so I recommend filling each muffin cup to just under full.
As a very last step, cut up your last banana into coins and add one or two to the very top of the muffin batter in each cup.
Place into your hot oven for approximately 40 minutes, or until an inserted toothpick or knife comes out clean
8. Cool, EAT & Store!
Once your muffins are done baking, take them out of the oven and leave to cool on a drying rack.
These are crazy-delicous whilst still warm, but are also super yummy cold.
If you manage to have any left over, these store well for a few days in a cool, dry place.
Enjoy, and don’t blame me for ruining your diet!