Baking doesn’t have to be difficult when you find recipes that are fuss-fee and quick to make.
If you want to get on board with World Nutella Day, which has been going since 2007, give these banana Nutella muffins a go.
This “easy” recipe comes from food blogger Lucy of Bake Play Smile. She claimed that the muffins “combine a soft and fluffy banana muffin with swirls of rich Nutella, ensuring a taste of chocolate hazelnut in every mouthful”.
She added: “This fuss-free one-bowl muffin recipe is ready to eat in under 30 minutes.”
This recipe is perfect for beginner bakers because it has straightforward steps that can be followed in just 10 minutes.
Ingredients
80g butter
One teaspoon vanilla extract or paste
One teaspoon honey
125g whole milk
Two eggs, at room temperature
Two large bananas, mashed
250g self-raising flour
100g caster sugar
One teaspoon baking powder
Half a teaspoon bicarbonate of soda
One teaspoon cinnamon
Pinch of salt
One cup Nutella
Method
Start by preheating the oven to 180 degrees Celsius, and line a 12-hole muffin tray with paper muffin cases before melting the butter in a microwave-safe bowl for 30 to 60 seconds or until melted. Allow to cool slightly.
Next, add the vanilla extract, honey and milk, and whisk together until well combined.
Add the eggs one at a time, whisking between each addition. Add the mashed bananas and beat for 20 seconds or until well combined.
Next, it’s time to add the dry ingredients. Sift over the self-raising flour, caster sugar, baking powder, bicarbonate soda, cinnamon and salt. Fold the dry ingredients through gently with a wooden spoon. It’s “ok to still be lumpy”, claimed Lucy.
However, she urged bakers to avoid over-mixing the batter as this can make the muffins “dense and heavy” instead of “soft and fluffy”.
Once the mixture has come together, divide it evenly between the paper muffin cases, filling to two-thirds full.
Add one heaped teaspoon of Nutella to the centre of each muffin. Swirl the Nutella around using a skewer or knife and bake for 15 minutes or until the banana Nutella muffins are “lightly golden” and “spring back when touched in the middle”.
Once ready, allow the muffins to cool in the tray for five minutes before transferring to a wire rack to cool completely.
These banana Nutella muffins can be stored in an airtight container at room temperature for up to three days. Do not store them in the fridge or they’ll “dry out”.
