Healthier Banana, Walnut and Nutella Muffin Recipe

Readers, here we are, not in lock down, but almost locked down, sort of locked down, not sure if we’re meant to be locked down?!   The banana baking is still going strong. Admit it, you’ve all made banana bread this year haven’t you?  Covid sent you racing to the banana and baking aisles in the supermarket I believe? 

 I tried to not make banana bread but instead, turn the leftover bananas into a banana based snack that was a little different.  I’ve tried to make these banana muffins slightly healthier by halving the sugar content and added a little sweetness with a drop of Nutella in the middle of each.  To keep the healthy banana muffin vibe going, there’s oats in with the mix (good for slow energy release) and also walnuts, for some good fats.

This healthy banana muffin recipe will make 12 decent sized muffins, which are great for a breakfast to go or a mid-morning snack.

If you decide to try these healthy banana, walnut and Nutella muffins, please let me know, or share a photo with me over on Instagram!   Also, if you like baking, why not try my healthier carrot cake recipe I also shared in lockdown?

Banana, Walnut & Nutella Muffins 

Ingredients

200g (1.6 cups) self-raising flour

½ tsp bicarbonate of soda

½ teaspoon baking powder

115g (½ cup) caster sugar

¼ cup chopped walnuts

½ cup oats

Nutella – ¼ tsp per muffin

2 large mashed bananas

2 medium eggs

1.5 cups vegetable oil

1 tsp vanilla extract

 Demerara sugar, halved walnuts and oats to finish.

Method 

1. Preheat oven to 190c/170c Fan. Add 12 paper cases to a muffin tin.
2. Mix all dry ingredients together in a bowl.
   
3. In a separate bowl, mash your bananas, add the eggs, vanilla essence and vegetable oil. Mix to combine all wet ingredients.
   
4. Add the wet ingredients to the dry and mix together.  You mix should be fairly thick and lumpy. 
5. Add half the mix to the paper case, then add a ¼ teaspoon of Nutella to each paper case.  Add the remaining mix on top, so cases are around ¾ full.  
6. Top each muffin with a sprinkle of dermerara sugar, oats and half a walnut.
   
7. Transfer to the oven and bake for approximately 18-20 mins until muffins are cooked through.
8. Transfer to a wire rack to cool, then serve with a cuppa.  These are also really good warmed for 20 seconds, in the microwave, the day after!