BANANA CHOCTELLA MUFFINS

INGREDIENTS

• 125g unsalted butter, chopped, at room temperature
• 1/2 cup (180g) honey
• 2 eggs
• 3 ripe bananas, mashed
• 11/2 cups (225g) self-raising flour
• 1/2 cup (165g) chocolate hazelnut spread (such as Nutella)

• METHOD

  • 1
    Preheat the oven to 170°C and lightly grease a 12 hole (1/3-cup capacity) muffin pan, or line with paper cases. Using electric beaters, beat the butter and honey until light and fluffy. Add the eggs, 1 at a time, beating well after each addition, then beat in the banana.
  • 2
    Sift the flour and a pinch of salt over the banana mixture and fold through until combined. Divide among muffin pans. Place 1 heaped tsp chocolate hazelnut spread on top
  • 3
    Using a knife, swirl the chocolate hazelnut spread through the batter a little. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
  • 4
    Leave in the pans for 5 minutes, then lift out and place onto a wire rack to cool slightly before serving.
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