For someone who loves bananas, I always seem to have at least one lying around in a state of over-ripeness. There aren’t many baking recipes that call for just one banana, but I did find one in the form of an old WeightWatchers recipe for banana and Maltesers muffins.
Now, it’s been a long while since I last counted ProPoints to the point of obsession, so I had no compunction whatsoever in fattening up the recipe and swapping Maltesers (which I like) for Nutella (which I bloody love). The end result was these very lovely muffins.
They were very easy to make – the key, as always, was in stirring the mix just the right amount so it wasn’t quite combined. A few seconds more and they probably would have ended up extremely rubbery. Just to warn you, the recipe only makes 8 medium-ish muffins – you could make 4 massive ones or 16 mini ones if you wanted.
The muffins tasted exceedingly nice – the banana was pleasantly strong, with the Nutella adding a lovely, decadent sweetness. For an experiment with a low-fat recipe, it all turned out rather well!
Makes 8 muffins
- 200g plain flour
- 2 tsp baking powder
- 100g light muscovado sugar
- 4 tbsp Nutella or other chocolate hazelnut spread (or even peanut butter!)
- 1 egg
- 1 tsp vanilla extract
- 50g melted butter
- 100ml milk
- 1 ripe banana, mashed
- Preheat the oven to gas 6/200C/180 C fan and line 8 holes of a muffin tin with paper cases or squares of baking paper.
- Sift the flour and baking powder into a bowl and stir in the sugar.
- Beat together the egg, vanilla extract, butter and milk in a separate bowl or jug.
- Add the egg mixture, banana and Nutella to the flour mixture and stir until only just combined (you should still see streaks of flour in the mix).
- Spoon the mix into the muffin tin and bake for 20-25 minutes until risen golden, before cooling.