Banana, Peanut Butter and Nutella Muffins
Serves 12.
Olive or Coconut Oil to grease 12-tin muffin tray
1 3/4 cups self-raising flour
1/4 cup plain flour
1 teaspoon ground cinnamon
1/2 cup milk
2 eggs lightly whisked
50 gms butter, melted and cooled
2 overripe bananas, mashed
2/3 cup firmly packed brown sugar
100 gms Peanut Butter
100 gms Nutella
Preheat oven to 180 degrees celsius, cut baking paper into 12 rectangles/squares and line into each tin after greasing.
Sift flours and cinnamon into a large bowl, then stir in sugar and make a well in the centre.
Place the milk, butter, eggs and banana into a medium bowl and stir all ingredients until well combined.
Spoon mixture into half of each muffin tin.
Use a teaspoon to place a small scoop of Peanut Butter and Nutella into each tin, then top remaining half with mixture.
Bake in pre-heated oven for 45 minutes or spear one muffin with a fork – if it comes out clean they are ready.
Turn oven off, remove muffin tray and leave to cool.
Banana Peanut Butter and Nutella Muffins are best eaten slightly warm to enjoy the melted filling!
JC x
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