Banana and Nutella Muffins
1 tsp bicarbonate of soda
100g light brown soft sugar
50g porridge oats
2 ripe bananas
75g olive spread, melted
2 medium eggs, beaten
Three steps to heaven:
2- Mash the bananas until pureed (if they are ripe, a fork will work, if not, a whizz with a blender will do the job). Then mix in the buttermilk, olive spread and eggs. Add the banana mixture to the flour bowl and stir lightly to mix- it will look a bit lumpy, and that's good.
3-Put a spoonful of the mixture into 12 paper muffin cases, then spoon a dollop of Nutella into the middle of each one. We'll leave you to work out what a dollop is exactly. Top the muffin with the remaining mixture and pop them in the oven for around 20 minutes until they are golden.
In our version of the recipe, we have substituted the buttermilk with double cream and, to compensate for the lack of acidity of the double cream, we used baking powder instead of bicarbonate of soda (which needs an acid to activate). Finally, we have melted 75g of unsalted cooking butter instead of the olive spread.
Well, we're not experienced bakers, but these came out really nice and fluffy!
Happy Nutella day! What did you make?