Banana, chocolate and hazelnut spread muffins

Makes 12 small or 9 large muffins

Ingredients

4 over-ripe bananas

100g caster sugar

100g light soft brown sugar

1 egg (e)

2 tsp vanilla essence/1 tsp vanilla bean paste

60ml rapeseed/vegetable/olive oil

250g self-raising flour (w)

1 tsp baking powder (w)

30g cocoa powder

12 tsp hazelnut spread/Nutella/chocolate spread (n, m)

Method

· Heat oven to 170C

· Line a deep 12 hole muffin tin with cases

· Mash the bananas well using a fork.

· Whisk in the sugars, followed by the egg, vanilla and oil

· Sift in the flour, baking powder and cocoa, fold in gently until it is all mixed in.

· Divide the mixture between the 12 cups and put a tsp of hazelnut spread on the top of each one. Push it into the muffin mixture.

· Bake for 15-20 minutes until risen and golden

Allergen advice highlighted in red includes (e) egg, (w)wheat/gluten, (n)nuts/hazelnuts, (m)milk/dairy