Oaty Banana Nutella Muffins

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

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.
ServesPrep / Cooking TimeDifficulty
6 45 minutes 1


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


  • Preheat the oven to 180ºCand prepare and place paper cases into a 6 hole muffin mould.
  • 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.
  • 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.
  • Drop a teaspoon of Nutella into each one.
  • Top with the remaining muffin mixture then bake for 20 minutes until risen and golden brown.
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