Choco Banana Nut Muffins
This muffin is BANANAS, B-A-N-A-N-A-S!
I stockpile bananas because they are the most versatile fruit. You can use them for smoothies, oats, quick snacks, granola and banana bread on the regular (obviously).
Lately, I’ve noticed along with the Dalgona coffee trend that banana bread has made a massive comeback in the world of food instagrammers. So this trend started my quest/cravings for banana muffins. Hence why I’ve made a bunch of muffins this week. I’m excited to share this recipe with you. Please check out the notes section for substitutions.
Makes 9 muffins
The Muffins
1 1/2 cups wholemeal spelt flour or flour
1 1/4 cups sugar
1/4 cup hazelnut meal
1/4 cup cocoa/cacao
1 tsp baking soda
1/2 tsp flaky salt
1 tsp cinnamon
1/3 cup buttermilk (make with milk and a squeeze of lemon juice or a tsp of vinegar)
1/2 cup oil
3 mashed RIPE bananas
2 eggs
Nutella/Peanut butter/Biscoff/ Almond butter
Struesel
2 tbs demerara sugar
2 tbs coconut oil, melted
1/4 cup oats
1/2 tsp cinnamon
2 tbs flour
1 tbs milo
To make the streusel
Put all ingredients in a small bowl and combine to form clumps / pebbles
Put aside
To make the muffs
Bring all ingredients to room temperature.
Preheat the oven to 170’C (fan forced/180’C conventional). Prepare two muffin trays by greasing with butter/oil in the holes and placing large muffin cases in.*
Place flour, baking soda, hazelnut meal, cocoa, sugar, cinnamon and salt in a bowl and whisk gently until combined.
In a measuring jug, whisk the milk, oil, banana and eggs together.
Add the wet ingredients to the dry ingredients and fold until just combined.
Fill each muffin case to halfway and then add 1 tsp of nutella/nut butter to each muffin and use a fork/skewer to swirl through batter. Continue to fill the muffin cases with remaining batter to 2/3 or 3/4 full.
Sprinkle each muffin with struesel.
Bake for 20 to 25 minutes until risen and firm around the edges.
Notes:
*Let’s talk substitutions: (1) you can change the buttermilk to sour cream, natural yoghurt or nut milk (if nut milk may change the crumb slightly); (2) if you don’t have hazelnut meal you can use almond meal (if you increase the amount of nut meal it makes the muffin more dense and moist); (3) you can use any neutral oil (grapeseed/peanut), coconut or melted butter (if you use butter it will be less fluffy)
* You could change nutella to peanut butter, almond butter, biscoff, or any nut butter…
* I have large muffin trays, if you were to use cupcake cases/trays the baking time will be reduced to 15 minutes and the yield will increase to 12- 15
* If you load the muffins with a lot of streusel topping the muffins may sink. This tends to happen with the smaller versions (DON’T STRESS THEY TASTE JUST AS GOOD)
final thoughts…
I have been hitting the new season of Masterchef pretty hard. I was very sceptical about about this new season - new judges, old contestants. Plot twist, I actually love it. It is really interesting watching how much the contestants have changed and grown their culinary skills since their original seasons.
My favourite contestant and personal food inspo Poh is back and she’s still as crazy as ever. Reynold is back and he’s goals, one day I will be as good as him. There’s only a handful of contestants I cannot stand (cough Laura and Callum cough). What are your thoughts? Are you watching?
Amelia xx
