Baking

Banana choctella muffins

Name: Banana choctella muffins
Yield: 12
Ingredients: 125g unsalted butter, chopped, at room temperature; 180g honey; 2 eggs; 3 ripe bananas, mashed; 225g self-raising flour; 245g chocolate

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by Hayden Quinn

Jun 19, 2016

This recipe had us at choctella! These banana and chocolate muffins inspired by Bundaberg's leafy banana plantations are nothing short of delicious.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (published by Simon & Schuster, $49.99).

125g unsalted butter, chopped, at room temperature
1/2 cup (180g) honey
2 eggs
3 ripe bananas, mashed
1 1/2 cups (225g) self-raising flour
3/4 cup (245g) chocolate hazelnut spread (such as Nutella)

Method

1.

Preheat the oven to 170°C and lightly grease a 12 hole (1/3-cup capacity) muffin pan, or line with paper cases. Place the butter and honey in a stand mixer fitted with a whisk attachment and whisk until light and fluffy. Add the eggs, 1 at a time, beating well after each addition, until well combined, then whisk in the banana and the chocolate hazelnut spread.
2.

Sift the flour and a pinch of salt over the banana mixture and fold through until combined. Divide among muffin pans. Place 1 heaped tsp chocolate hazelnut spread on top.
3.

Using a knife, swirl the chocolate hazelnut spread through the batter a little. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
4.

Leave in the pans for 5 minutes, then lift out and place onto a wire rack to cool slightly before serving.