Sarah's chocolate Nutella-filled muffins
Recipe by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes. Sarah’s famous date and banana muffins! You’ll love the gooey hazelnut centre.
8 individual, pitted, chopped
Bicarbonate of soda
2 medium, lightly beaten
1 medium, ripe, mashed
White self-raising flour
½ cup(s), (75g)
Nutella Spread, Hazelnut
- Preheat oven to 180°C. Line 15 holes of two 12-hole (30ml capacity) mini muffin tins with paper cases.
- Place dates in a large microwave-safe bowl and add 1½ tablespoons boiling water. Stand for 1–2 minutes. Microwave dates on High (100%) for 1 minute. Add bicarbonate of soda and mash dates (mixture will foam up). Whisk in eggs and banana until combined. Sift flour and cocoa over egg mixture. Stir until well combined.
- Spoon 2 teaspoons of batter into each paper case. Add 1 teaspoon Nutella to each. Cover with remaining batter. Bake for 15 minutes or until golden and tops spring back when lightly touched.
TIP: Use a very ripe banana for maximum sweetness and flavour. Mini muffin tins are available from specialty kitchen shops and most major supermarkets. Use a 24-hole tin if you don’t have two 12-hole tins.