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Banana, Chocolate and Hazelnut Muffins
From the book
Jane’s Patisserie: 100 deliciously customisable cakes, bakes, and treats
Bold, colourful, customisable bakes for every skill level
From tea time treats to celebration centrepieces
Accompanied by Jane's top tips and baking hacks
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Introduction from Jane Dunn
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!
Ingredients
Essential kit
You will need: a 12-hole muffin tin and muffin cases.
Method
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.
Customise:
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.
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