Banana and hazelnut chocolate muffins

    45 min

    I came up with a base muffin recipe some time ago, I like it because it’s light but has a great consistency, very much like the American style muffins you get in the bakeries and supermarkets but without any of the additives. It’s actually really easy and opens up a world of possibilities, as it did with this little beauty. When I first made these I presented one to my mum. She cried. I asked her why. She said they were the most perfect muffin she ever tasted. She’s daft like that. (Love you mother). So, off you go, create a little piece of muffin perfection, according to my number one critic. She has to be, for a long time I wasn’t brave enough to try any of these things and she was numero uno guinea pig!


    Gloucestershire, England, UK
    4 people made this

    Makes: 12 muffins

    • 210g plain flour
    • 150g caster sugar
    • 1 pinch salt
    • 2 teaspoons baking powder
    • 75ml vegetable oil
    • 75ml full fat milk
    • 1 medium sized egg
    • 3 medium sized ripe bananas, mashed
    • 12 heaped teaspoons Nutella®, or other chocolate hazelnut spread

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Pre-heat your oven to 200 C / Gas 6. Place 12 muffin cases in a 12 hole muffin tin.
    2. Add the flour, sugar, salt and baking powder to a large bowl and mix well. Measure the oil and milk into a jug together and stir into the flour mixture. Stir to just combine, no need to overdo it. Add the egg and, again, just stir it in to combine. Finally stir in the mashed up banana.
    3. Add 2 teaspoons of mixture into each muffin case and then one heaped teaspoon of hazelnut chocolate in the centre but onto the top of each. Add another teaspoon of mixture over the top of the chocolate to cover it. Finally drop a tiny ‘blob’ of Nutella on the top and create a swirl effect by dragging a sewer through it over the top.
    4. Bake for 25 minutes. Remove from the oven and transfer from the muffin tin to a wire rank to cool immediately.


    You can choose whether to go with the normal sized muffin cases or double up on the ingredient amounts and use those US style muffin cases.

    See it on my blog

    The Battling Baker

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