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Banana and Nutella Muffins

This recipe for Banana and Nutella Muffins is a quick and easy to follow and makes the perfect partner for a cup of tea and an afternoon of studying.

From the book

Rachel Phipps


These muffins are great when freshly baked, so that the Nutella is still gooey. You can eat them at any time of the day, but I do like them for an indulgent weekend breakfast as they only take 25 minutes to throw together. They’re best the day you make them, but they freshen up well in the over for a few minutes.

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150g plain flour
1 tsp baking powder
a pinch of salt
3 tbsp golden caster sugar
3½ tbsp light oil
½ tsp vanilla extract
1 large egg
3 tbsp milk
2 ripe bananas, mashed
Nutella, softened in a warm place

Essential kit

You will need: six muffin cases.

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Preheat the oven to 180C/350F/Gas mark 4.

Combine the flour, baking powder, salt and sugar in a mixing bowl. Separately, mix together the egg, milk, oil, vanilla and bananas.

Add the wet ingredients to the dry, and mix together until just combined. It does not matter if there are a few lumps of flour in the mixture, and overmixing the batter will make for tough muffins.

Divide the mixture between six paper muffin cases in a muffin tin (although I make these in a silicone muffin tin) or arranged snugly in a highsided baking tin or roasting tray so that the
mixture can’t make the muffin cases splay out.

Spoon a generous dollop of Nutella on top of each muffin and swirl it into the batter. Bake the muffins for 20 minutes until they are puffy and golden. Remove the muffins from the tin so that they cool down enough to eat.

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From the book: Student Eats: Fast, Cheap, Healthy – the best tried-and-tested recipes for students

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