These Banana Oat Nutella Muffins are a great way to use up mushy bananas. The Nutella is optional! If you’re like me, it doesn’t normally last long enough in the house to be used in baking.. Alternatively you can add 1/2 cup mini choc chips to this recipe or even sultanas for something a bit healthier. This is a great recipe base to modify as you see fit.
If your bananas are particularly ripe and sweet, consider reducing the amount of sugar by maybe half.
These are great stored in the freezer individually for lunches or snacks.
- 2 Cups Plain Flour
- 1 Cup Rolled Oats
- 1/4 Cup White Sugar
- 1/2 Cup Brown Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Bicarbonate of Soda
- 1/2 teaspoon Salt
- 1 Egg
- 1/2 Cup Milk
- 1/4 Cup Oil (Sunflower, Canola, Rice Bran etc or for a heavier muffin Olive oil or even Unsalted Butter- melted and cooled)
- 1 teaspoon Vanilla extract
- 2 ripe bananas, mashed
- Prepare a 12 hole regular muffin tin, line with paper patties, or if you prefer you can grease with non-stick spray or butter.
- Preheat oven to 170 degrees Celsius, Fan Forced.
- In a large bowl, thoroughly mash the Bananas and then add the Milk and Bicarbonate of Soda and stir through.
- In a small bowl whisk together the eggs, oil and vanilla and then add this to the banana mixture and stir to combine.
- In a medium bowl gently whisk together the Flour, Oats, White Sugar, Brown Sugar, Baking Powder and Salt until evenly combined.
- Now add the dry ingredients to the wet in a few stages, stir until just combined, do not over-mix to prevent the muffins from becoming tough.
- Spoon the mixture evenly into the prepared patty tins.
- Add about one teaspoon of Nutella to the top of each muffin and using skewer or toothpick swirl and fold through the top of the muffin to create an attractive pattern.
- Bake 17-20 minutes depending on your oven, until muffins have risen, lightly golden and are lightly springy to touch.