Banana, Hazelnut and Nutella Muffins

Do you ever just want to make something really tasty and filling, that is sweet but still flavourful?

Look no further than these muffins. No-one hates Nutella, and the banana and hazelnuts add a real depth of flavour, taking it away from being too cloying and sweet. I did eat one for breakfast. I don’t exactly recommend it, health-wise, but it was great.

I don’t trust muffins which use butter, because they are never quite moist enough. So when making a muffin recipe I am looking for oil/milk/buttermilk instead to get the fat/liquid content needed.

Makes
approx 16 muffins

DRY Ingredients

• 250g plain flour
• 1 tsp baking soda
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 1 tbsp cocoa powder
• 1 tsp vanilla sugar

WET Ingredients

• 3 ripe bananas
• 60g caster sugar 
• 100g brown sugar
• 60ml oil
• 1 egg

Finishing ingredients

• 45g hazelnuts, crushed
• 3 tsbp nutella, divided between the muffins

Method.

Preheat oven to 180 degrees.

Combine the dry ingredients in a large bowl and set aside.

Mash the bananas and mix with the rest of the wet ingredients.

 Crush the hazelnuts. I did it with a rolling pin, because I had some issues to work through.

Whole

Bashed

Mix the wet ingredients into the dry, very roughly. Stop when just combined. Mix in the crushed nuts. 

Divide into muffin cases, filling to 2/3 of the cases.

Add a dollop of nutella. Swirl it a little.

Bake for approx 20 minutes. Cool on a wire rack. MUNCH.

Spoiler: this got eaten like right after this photo was taken.