Banana, Chocolate and Hazelnut Muffins
Instead of banana bread, try using overripe bananas up in these quick and easy chocolate and hazelnut muffins from Jane's Patisserie.
From the book
Baking with overripe bananas is the best – it means they don’t go to waste, and you get something delicious out of it. The bananas create a yummy flavour, as well as making part of the best muffin batter – so when you mix this with a bit of chocolate hazelnut spread, you have a winner. These muffins are always a hit, whether it’s for breakfast, a dessert or just because you fancy something sweet!
|3||overripe medium bananas, mashed|
|200g||soft light brown sugar*|
|50ml||sunflower or vegetable oil|
|1 tsp||vanilla extract|
|200g||chocolate hazelnut spread*|
You will need: a 12-hole muffin tin and muffin cases.
Preheat the oven to 190°C/170°C fan and get your muffin cases ready – I like to use tulip-style muffin cases.
Put the mashed bananas, soft light brown sugar, eggs, oil and vanilla extract into a large bowl and whisk until smooth. Add the self-raising flour and salt and mix again until just combined – make sure you don’t overmix. Spoon the mixture evenly into the muffin cases; they should be about three-quarters full.
Melt the chocolate hazelnut spread slightly in the microwave until smooth and add a teaspoonful to each muffin. Use a skewer to swirl this in slightly. Bake for about 25 minutes, or until they are baked through and springy to touch.
If you want these muffins to be extra chocolatey, you can add up to 175g chocolate chips into the mix, after you add the self-raising flour and salt.
The chocolate hazelnut spread can be left out if you just want banana muffins – or you can spread some more on top after baking if you want an extra chocolate hazelnut boost!
Use caster sugar instead of the soft light brown sugar if you want a lighter flavour.