CHOCOLATE SPREAD BANANA MUFFINS / SNACK IDEAS
Gluten-Free / Dairy-Free / Makes 12
Meet the most fluffy and delicious gluten-free and dairy-free chocolate banana muffins. Anyone who has to accommodate a dietary-friendly lifestyle will understand the difficulty of perfecting a recipe, which is why we love to share our delicious creations with you all. These muffins and the perfect afternoon treat that is sure to rid you of your 3 pm sugar cravings.
3 ripe bananas, mashed
125g Nuttelex or preferred butter
180g rice malt syrup
Pinch of salt
225g gluten-free self-raising flour
245g Pana chocolate hazelnut spread + extra for topping
Preheat the oven to 180°C and line a 12 hole muffin pan with cases.
Place the Nuttelex and rice malt syrup in a bowl and mix with a beater until light and fluffy.
Add the eggs, 1 at a time, beating until well combined, then beat in the mashed banana and the chocolate hazelnut spread.
Sift the flour into the wet mixture, add a pinch of salt and fold through with a spatula until combined.
Divide mixture among muffin pans.
Place 1tsp of additional chocolate hazelnut spread on top and swirl through the batter with a skewer.
Bake for 25-30 minutes or until a skewer comes out clean when inserted into the middle of a muffin.
Cool slightly and enjoy.