Photo of Sarah's chocolate spread-filled muffins by WW

Sarah's chocolate spread-filled muffins

Points® value
Total Time
35 min
15 min
20 min
Member recipe by Sarah Van Dyke. Sarah's famous date and banana muffins. You'll love the gooey hazelnut centre


Dates, dried

200 g, pitted Medjool

Bicarbonate of Soda

½ teaspoon(s), level

Egg, whole, raw

2 medium, raw, lightly beaten


1 medium, mashed

White Self Raising Flour

75 g

Cocoa Powder

1 teaspoon(s), level

Hazelnut chocolate spread

112 g


  1. Preheat oven to 180°C, fan 160°C, gas mark 4. Line a small muffin tin with 15 paper cases.
  2. Place the dates in a microwave-safe bowl and add 1½ tablespoons boiling water. Stand for 1-2 minutes, then cook on High for 1 minute. Add bicarbonate of soda and mash the dates (mixture will foam up). Whisk in the egg and banana until combined. Sift the flour and cocoa powder over the egg mixture. Stir until well combined.
  3. Spoon ½ tbsp batter into the paper cases, add 1 tsp of the hazelnut spread and then cover with the remaining batter. Bake for 15 minutes or until golden and the tops spring back from a light touch.