Click on the image, above to submit to Pinterest.
Nutella Swirl Banana Muffins
Nutella Swirl Banana Muffins is a modern British recipe for a classic muffin made from a banana-based batter into which Nutella (hazelnut chocolate paste) is mixed to yield a swirl effect. The full recipe is presented here and I hope you enjoy this classic British version of: Nutella Swirl Banana Muffins.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Makes:
12
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
Nutella Swirl Banana Muffins a Classic British recipe for a muffin made from a banana-based batter into which Nutella (hazelnut chocolate paste) is mixed to yield a swirl effect,
Ingredients:
250g self-raising flour
1/2 tsp baking powder
150g golden caster sugar
1/2 tsp fine sea salt
2 large eggs, lightly beaten
115g unsalted butter, melted and cooled
3 large, very ripe, bananas, mashed until smooth
1 tsp vanilla extract
4 tbsp Nutella (or your own home-made
chocolate and hazelnut spread), at room temperature (or use this )
Method:
Sift together the flour, baking powder and salt into a bowl. Add the sugar and stir to combine. Set aside.
In a separate bowl, lightly beat together the eggs, butter and vanilla extract. Add the mashed bananas and stir well to combine.
Form a well in the centre of the dry ingredients and add the egg mixture, stirring thoroughly to combine with a fork, until the flour is moistened and the mixture looks like a lumpy paste (do not over-mix).
Line the wells of your muffin tin with paper cases (or liberally butter the moulds) then spoon in the butter, filling each one no more than half full. Lightly warm the nutella (or home-made chocolate spread) then for each muffin take a teaspoon and set in the centre of the muffin. Use a cocktail stirrer or a wooden skewer to swirl the nutella into the muffin batter (you want a swirl pattern, like making a marble cake) — take care not to turn the whole batter chocolatey.
Once all the muffins have been prepared, transfer to an oven pre-heated to 180°C (350°F) and bake for between 20 and 25 minutes, or until the muffins are cooked all the way through (a skewer inserted into the centre should emerge cleanly).
Remove from the oven and allow to cool in the tin for 5 minutes. Carefully turn out onto a wire rack and allow to cool for 5 minutes more. Serve warm, accompanied by tea or coffee.
