Banana Muffins with a Chocolate Hazelnut Filling
Makes 12
Here we have a vegan muffin stuffed with a decadent filling of chocolate hazelnut spread. If keeping this totally vegan, use a plant based spread (I noticed one available in M&S). These are really quick to put together and take just 25 minutes to bake.
They are best eaten on the day they are made (not really a hardship!) although could be refreshed in the microwave for a few seconds.
As with all muffin recipes, minimal mixing is required to achieve a light, rather than tough sponge.
- Ingredients:
- 3 large very ripe bananas, mashed
- 60ml vegetable oil
- 120g light soft brown sugar
- 1 tsp vanilla extract
- 300g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 12 tsp chocolate hazelnut spread (plant based if vegan)
Step 1: Preheat oven to 190c (fan) and line a 12 hole muffin tin with paper cases.
Step 2: Lightly combine the banana, oil, sugar, vanilla, flour, baking powder and bicarbonate of soda in a bowl. For a light muffin minimal mixing is required.
Step 3: Half fill each muffin case with the batter. Top each with a teaspoon of chocolate hazelnut spread and then cover with the remaining muffin batter.
Step 4: Bake for 25 minutes and then remove from the oven and allow to cool on a wire rack.
