First bake: banana and Nutella muffins

Banana and Nutella muffins

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.

Banana and Nutella 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.

Banana and Nutella 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.

Banana and Nutella muffins

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!

The recipe

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


  1. 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.
  2. Sift the flour and baking powder into a bowl and stir in the sugar.
  3. Beat together the egg, vanilla extract, butter and milk in a separate bowl or jug.
  4. 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).
  5. Spoon the mix into the muffin tin and bake for 20-25 minutes until risen golden, before cooling.

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