Mel and Mal's Oaty Banana Nutella Muffins

  • 150g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 50g light brown soft sugar
  • 25g porridge oats
  • 1 ripe bananas
  • 142ml carton buttermilk
  • 40g Olive Spread, melted
  • 1 medium eggs, beaten
  • 50g Nutella Hazelnut Spread

When you simply don't have time to sit and eat breakfast, these breakfast muffins are perfect for those on the go, or even for a school lunchbox.

Make a batch then either store in an airtight container or freeze until required, defrosting overnight.

If you want to turn this into a dessert, simply serve the muffin warm with a large blob of ice-cream on the side

Serves : 6        Prep/Cooking Time : 45 minutes

Tip : Although the muffins are best eaten on the day of making, they do freeze very well, so make in a batch of 6 or more and bring out and defrost as required.


Make the Muffin Mix

Preheat the oven to 180ºC, gas mark 4 and prepare a 6 hole muffin mould with paper cases.

Using a large bowl, mix together the flour, bicarbonate of soda, sugar and oats.

Mash the bananas using a fork until puréed down and then mix in the buttermilk, olive spread and eggs.

Add the banana mixture to the flour mix and stir lightly until well combined

Prepare for the Oven

Divide the mixture in half then put a good spoonful in each of the muffin cases.

Using a round handled knife or similar, make a small well in the middle, then drop a teaspoon of Nutella into each one.

Top with the remaining muffin mixture then bake for 20 minutes until risen and golden.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES