Mama....nanana.....lalalala.....

I was day dreaming the other day. As I was mixing muffin batter, I imagined that if I had a kid, the little tyke would be running around the dining table with a half eaten muffin in hand and a cute little face smudged with Nutella.

It was a nice thought. Then my imagination went further. The kiddo would probably kaypoh kaypoh and want a piece of the action. I would have flour all over the table and floor and Nutella all over the place. And maybe muffin crumbs on the sofa too. My OCD then kicks in big time and I go crazy. I'm bad, right?

I'm not maternal and I knew from an early age that motherhood was not my calling. I have always believed that not all women are destined to be mothers. I am honest with myself and with the people around me and as such I have spared a child or two from the pain of a reluctant mother.

Now back to the real world where I was faced with a bunch of over ripe bananas. These had to be disposed off in the best possible way. 

Besides, I had many bottles of Nutella to use up and many cupcake liners at my disposal. So. Nutella Banana Muffins it was.

After these were baked, chapter two of my imaginary child's capers kicked in. If the kid were older (supposing I was successful in not raising a brat), the kiddo could help me clean up the mixing bowls and spatulas. Hah! Dream on....

Banana Nutella Muffins

Recipe source : Phong Hong

Note : Makes 12 regular sized muffins

Ingredients :

- 230g self raising flour, sifted

- 1/2 cup brown sugar

- 1 tsp cinnamon powder

- 1 large egg

- 1/2 cup grapeseed oil (or any vegetable oil)

- 135g plain yogurt

- 1 tsp vanilla extract

- 4 medium sized very ripe bananas, mashed

- 12 teaspoons Nutella

Method :

1. Line a 12 hole muffin pan with cupcake liners. Set aside.

2. In a mixing bowl, whisk flour, sugar and cinnamon powder to combine. Set aside.

3. In another bowl, whisk egg, oil, yogurt and vanilla extract. Add mashed bananas and whisk to combine.

4. Pour wet mixture into the flour mixture and gently fold to combine.

5. Using an ice cream scoop, scoop batter into cupcake liners.

6. Then top each one with a generous teaspoon of Nutella.

7. Use a butter knife to swirl the Nutella into the batter.

8. Bake in a preheated oven at 160C for about 24 minutes (Check at the 20 minute mark and test with skewer. If there is still wet batter clinging to the skewer, bake for another 2 minutes and check. Repeat)