Ingredients
- 1 1/2 cups plain flour
- 2-3 ripe banana
- 1 egg
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tbsp milk
- 1 tbsp olive oil (or melted coconut oil)
- Chopped hazelnuts to sprinkle on top
- Nutella
Method
Prep 15 > Cook 20 min > Makes: about 10
- Preheat oven to 180C & grease a non-stick muffin tray.
- Mix flour, cinnamon, baking soda and salt in a bowl.
- Add yogurt, honey, milk, banana, oil and egg to a blender and blend until well combined and creamy.
- Add wet ingredients to dry ingredients and mix until well combined.
- Spoon batter into muffin tray so that each muffin hole is about 1/3 full. Then place 1 tsp of Nutella into the centre of each muffin. then spoon more of the batter on top to fill tin.
- Sprinkle with chopped hazelnuts and back for 20-25 min or until toothpick comes out clean.
- Allow the muffins to cool in tin for 5 min, then transfer to a wire rack to finish cooling. Muffins are best served warm.
Make ahead tip: Muffins freeze well for up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.