Banana muffins with hazelnut paste
These banana muffins with hazelnut paste are deliciously soft, airy, and extra tasty thanks to the creamy swirl of hazelnut paste with cocoa. Ripe bananas provide natural sweetness and a moist texture, while the hazelnut paste adds a delicious chocolate touch. And best of all?
Ingredients · Servings 12
- 3 ripe bananas
- 80 g fine sugar
- 1 no
- 60 ml neutral oil
- 50 ml milk
- 1 teaspoon vanilla extract
- 200 g flour
- 1 tsp baking powder
- 1/2 tl baking soda
- 1/2 tsp salt
- 150g Bonne Maman hazelnut pasta with cocoa
Method · 30 min
- Preheat the oven to 180 °C. Line a muffin tin with 12 paper liners.
- Mash the bananas finely in a large bowl. Add the sugar, the egg, the oil, milk, and vanilla, and mix well. Then add the dry ingredients: the flour, the baking powder, the baking soda, and the salt. Stir briefly until everything is just combined. Do not mix the batter longer than necessary; this way, the muffins will remain nice and fluffy.
- Divide the batter among the muffin tins.
- If necessary, heat the hazelnut spread in the microwave for 10 to 15 seconds to make it slightly more liquid. Spoon about 1 generous teaspoon of hazelnut spread onto each muffin. Use a skewer or the tip of a knife to swirl through the batter and the hazelnut spread to create a nice swirl.
- Bake the muffins in the oven for 18 to 20 minutes, until they are golden brown and a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then let them cool further on a wire rack.
