Banana, Nutella and hazelnut chocolate chip muffins

Banana, Nutella and hazelnut chocolate chip muffins

Is there any better pairing than bananas and Nutella? If these muffins are anything to go by, definitely not!

Ages ago I made Nutella swirled vanilla muffins, and remember thinking at the time they would work well as banana muffins, then when I saw these over at Sweet Pea’s Kitchen I knew it had to be done.

I upped the chocolate and hazelnut flavour by adding chunks of hazelnut milk chocolate to the batter, which worked well as it meant it wasn’t just the muffin tops that had the delicious mix of flavours.

DSCF0889

The swirling on top isn’t quite as pretty as I would have liked, mainly because it’s so cold at the minute that my jar of Nutella had set solid – yet another reason to despise winter…

They were still super tasty though, and a must-make for anyone who loves pairing banana and Nutella as much as I do.

Banana, Nutella and hazelnut chocolate chip muffins (adapted from Sweet Pea’s Kitchen)

Makes 6 muffins

  • 120g plain flour
  • 1 tsp baking powder
  • pinch salt
  • 75g caster sugar
  • 2 medium over-ripe bananas, mashed
  • 60ml (4 tbsp) natural yoghurt
  • 1 medium egg
  • 40g butter, melted
  • 1/2 tsp vanilla extract
  • 50g hazelnut chocolate, chopped (lidl do one with the hazelnuts chopped fairly small which is what I used)
  • 6 tsp Nutella

Mix the flour, baking powder, salt and sugar in a large bowl. In a separate bowl, mix the banana, yoghurt, butter and vanilla, then pour the wet ingredients into the dry and stir to combine. Fold in the chopped hazelnut chocolate then divide the mixture between 6 muffin cases.

Drop a teaspoon of Nutella on top of each muffin, then use a skewer to swirl it into the batter. Bake at 190 degrees for about 20 minutes, or until risen, golden, and smelling incredible. Leave to cool for 5 minutes before removing from the tin to cool on a wire rack.

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