nutella banana oat muffins

My love affair with Nutella is a never-ending one.

Which, by the way, is perfectly okay for me.

Recently, I have been trying to bake more healthy treats. That means using more wholemeal flour and incorporating things like oats and chia seeds when I bake.

  

Thankfully, this does not mean that I have to give up Nutella or Horlicks any time soon.

PHEW!

I’ve always loved adding bananas to muffins. Banana seems to add that magical touch to any bake and make everything more moist.

I like moist muffins.

Healthy moist muffins.

Hmmm. My world is (almost) complete.

Now if someone would make me an iced latte, then I think I would be in heaven.

Anyway, if you are interested in making some moist nutella + banana + high fibre oat muffins, here’s how!

Place the flour, oats, white and brown sugars, baking powder, baking soda and salt in a large bowl. Stir until the ingredients are well combined.

In a medium bowl, add the egg and vegetable oil.

Into this, add the milk, followed by the vanilla extract and mashed bananas.

 

 Whisk until the ingredients are well combined.

Pour the wet ingredients with the dry ingredients.

Stir with a wooden spoon until just combined. Do not over mix.

Dish into lined muffin pans.

Place a tablespoon of warm Nutella on each muffin.

Hmmm, this is so pretty!

Insert a skewer into the muffin to make swirls.

Bake at 180°C for 17-20 minutes, or until a skewer inserted emerges cleanly.

Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

 

Muffins can be eaten warm (super delicious!) or when cooled.

Perfect for a weekday breakfast!

WORKSHOPS 

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Date: Saturday 4 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Friday 10 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Thursday 2 March 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 8 April 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Wednesday 1 April 2017

Workshop: Hands on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 8 April 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Nutella Banana Oat Muffins
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Ingredients
  1. 2 cups (250g) plain flour - I used 50% wholemeal flour and 50% plain flour
  2. 1 cup (90g) old fashioned oats
  3. ¼ cup (50g) caster sugar
  4. ½ cup (100g) brown sugar
  5. 2 teaspoons baking powder
  6. 1 teaspoon baking soda
  7. ½ teaspoon salt
  8. 1 egg
  9. ½ cup (120ml) milk
  10. ¼ cup (60ml) vegetable oil
  11. 1 teaspoon (5ml) vanilla extract
  12. 2 bananas, mashed
  13. Nutella
Instructions
  1. Place the flour, oats, white and brown sugars, baking powder, baking soda and salt in a large bowl. Stir until the ingredients are well combined.
  2. In a medium bowl, add the egg and vegetable oil.
  3. Into this, add the milk, followed by the vanilla extract and mashed bananas.
  4. Whisk until the ingredients are well combined.
  5. Pour the wet ingredients with the dry ingredients.
  6. Stir with a wooden spoon until just combined. Do not over mix.
  7. Dish into lined muffin pans.
  8. Place a tablespoon of warm Nutella on each muffin.
  9. Insert a skewer into the muffin to make swirls.
  10. Bake at 180°C for 17-20 minutes, or until a skewer inserted emerges cleanly.
  11. Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
Notes
  1. Muffins can be eaten warm or when cooled.
Adapted from chef-in-training
Adapted from chef-in-training
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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