These delicious banana flavoured muffins have a melt in the middle Nutella centre that oozes out when you bite into them. They are also freezer friendly, so you always have a tasty treat on hand!
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- 425 g ripe bananas, peeled weight
- 100 g caster sugar
- 1 medium egg, beaten
- 50 ml milk
- 100 g dark or milk chocolate, roughly chopped
- 75 g unsalted butter, melted and cooled
- 275 g self-raising flour
- 1/2 tsp. bicarbonate of soda
- 250 g Nutella hazelnut chocolate spread
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole muffin tin with muffin cases.
- Step 2In a large bowl, mash the bananas thoroughly with a fork. Stir through the sugar, egg, milk, chocolate and cooled butter until combined.
- Step 3Sift in the flour, bicarbonate of soda and 1/2tsp salt and fold in with a large metal spoon.
- Step 4Half-fill the cases with muffin mixture, then add 1tbsp Nutella to each. Top with remaining mixture and bake for 30min until risen and golden. Remove from the tin and cool on a wire rack before serving warm or at room temperature.
Freeze ahead:
Once cooled, wrap individual muffins in several layers of cling film or stack between sheets of baking parchment in an airtight container and freeze for up to 3 months. Reheat from frozen in an oven preheated to 180°C (160°C fan) mark 4, for 20min. Cool completely on a wire rack.
Per serving:
- Calories: 361
- Protein: 5g
- Total fat: 15g
- Saturates: 7g
- Carbs: 50g
- Total sugars: 32g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
