Makes: 6 jumbo muffins or 12 small muffins

Prep time: 5 minutes

Bake time: 25 minutes

These soft and sweet banana muffins have us in awe. With a rich chocolate hazelnut surprise in the centre, these easy, gluten free banana muffins are sure to become the next family favourite. 

Enjoy with a cup of joe for morning tea - it’s most likely the closest thing to how a warm, cosy hug would taste.

INGREDIENTS

• 1 1/2 cups Nodo Self Raising Flour
• 3/4 cup almond meal
• 3/4 cup Nodo Rapadura Sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups mashed banana (about 3 small bananas)
• 3/4 cup coconut yogurt
• 2 eggs
• 1/3 cup olive oil, or any neutral oil of your choice
• 1/3 cup Pana Hazelnut Chocolate or nut butter of your choice 

TO BAKE

• 6 x large muffin papers
• Large muffin tray

METHOD

1. Preheat oven to 180C (or 160C fan-forced)
2. In a large bowl, combine all of the dry ingredients.
3. In a small bowl, combine the banana, yogurt, eggs, and oil.
4. Add the banana mixture to the dry ingredients. Stir to combine.
5. Put the muffin papers into the muffin tin. Add the mixture to each muffin cup up to 3/4 full. Make sure there is enough mixture remaining to cover the hazelnut spread.
6. Add one teaspoon of hazelnut spread to the centre of each muffin, then cover with one tablespoon of the remaining mixture.
7. Bake for 25 minutes for jumbo muffins, or 18 minutes for small muffins.