Long title, I know, but we used Kraft Hazelnut Spread instead of Nutella because Kraft doesn’t used palm oil. You can use Nutella in this recipe or even the store brand – it’s your choice! Honestly, the Kraft brand is way cheaper, and just as amazing. These muffins are gluten-free, but ridiculously moist (sorry), and if you want to go the vegan route, try Nutiva (I haven’t but I do know it’s vegan & gf!). Either way, these are great for a snack, breakfast or just because you want something amazing. So find those black bananas that you threw in your freezer and forgot about and make something delicious. We lined our muffin tin with compostable paper liners like these ones. Easier clean up and no greasing the tin!
You can use regular milk and butter in this recipe, I just happened to have the vegan/dairy free options in my fridge. We used this cupcake plunger to make the holes in the centre, way easier than using a knife.
If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!
Chocolate Hazelnut Stuffed Banana Nut Muffins (GF)
- Prep time: 25 minutes
- Bake time: 25 minutes
- Yields: 1 dozen
- 3 overripe bananas, mashed – about 350g
- 50g plant based butter, melted & cooled
- 100 mLs oat milk (use vanilla for extra flavour if you have it)
- 150g sugar
- 115g gluten-free flour
- 115g almond flour
- 1 teaspoon baking powder
- 40g walnut pieces
- 75g Kraft Hazelnut Spread
- Preheat oven to 400°F and line muffin tin with paper baking cups.
- Melt butter and set aside to cool.
- In a medium bowl mash bananas with fork.
- Stir in oat milk and sugar.
- Add in cooled butter.
- In a separate small bowl, mix gluten-free flour, almond flour and baking powder together until well blended.
- Add flour mixture to banana mixture, mixing with a wooden spoon just until flour is all moistened.
- Gently fold in walnuts.
- Fill muffin cups with batter, just until they’re almost full – batter should be semi thick and chunky.
- Bake 25-30 minutes until tops are a deep golden colour.
- Let cool for about 10 minutes on wire rack.
- Remove a small part of the centre, using a cupcake plunger or knife.
- Place a teaspoon of chocolate hazelnut spread inside and replace the piece of muffin.
- Heat remaining chocolate hazelnut spread in microwave for 15 seconds, or until it’s melted. Stir after every 15 seconds.
- Once melted, drizzle over muffins with spoon.