Banana & Nutella Swirl Muffins

These muffins are the perfect way to use up ‘dead’ bananas as they use 4 in one hit. They’re also my favourite kind of bake; one where you bung a whole heap of ingredients in a bowl, combine and then bake. From start to finish they take approximately 30 minutes and they fill your home with a heavenly aroma.

I’ve cut down the sugar significantly from the original recipe (which had ½ a cup of each type of sugar), as I found that the bananas and Nutella are sweet enough for me. Of course, feel free to add more sugar to taste.

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Ingredients (makes 12 large muffins)
2 cups flour
1 tspn baking soda
1 tspn baking powder
4 medium over-ripe bananas, mashed
¼ cup white sugar
¼ cup packed brown sugar
1 large egg
¼ cup vegetable oil
2 tspns vanilla extract
½ cup chopped walnuts (optional)
12 tspns Nutella

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Preheat oven to 180°C. Spray a 12-hole muffin tin liberally with cooking oil.

In a large bowl, whisk together banana, sugars, egg, oil and vanilla. Add in your dry ingredients and mix until it is lump free. Fold through walnuts if desired.

Spoon the mixture into the muffin tin and top each muffin with approximately 1 teaspoon of Nutella. Using a toothpick, swirl the Nutella into the batter.

Bake the muffins for 15-20 minutes or until a skewer inserted into the centre comes out clean.

Leave to cool in the tray for 5 minutes before transferring onto a wire rack to cool completely. Enjoy!

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Adapted from The Novice Chef’s ‘Nutella Banana Swirl Muffins’

 

Banana Bread with Chocolate Chips

This banana bread is super simple to make and is a perfect way to use up ‘dead’ bananas. It travels well so is great in kids’ lunch boxes, and will last for ~2 months in the freezer.

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Ingredients (serves 8-10)
125g butter, softened
¾  cup caster sugar
2 eggs
2 teaspoons vanilla essence
3 overripe bananas
1 ¾ cups plain flour
1 teaspoon bicarb soda
½ cup milk chocolate chips (optional)

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Method
Preheat your oven to 180°C (160°C fan-forced). Grease and line a 1-litre loaf pan.

Cream the butter and sugar with a handheld mixer until pale and thick. Beat in the eggs, vanilla and banana, followed by the flour and bicarb soda, beating until just combined. If desired, stir through the chocolate chips until evenly dispersed.

Pour the mixture into your prepared pan, smooth over the top and then bake for 55-60 minutes or until a skewer inserted in the thickest part of the bread comes out clean.

Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Enjoy! I love mine fresh for the first few days and then toasted with a bit of margarine.

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Adapted from Matt Preston’s “Rock Star Banana Bread” from his Cook Book.

Peanut Butter ‘Pupcakes’

This may seem like an odd thing to post, but anyone who knows me knows that I’m a very devoted ‘dogmother’ to gorgeous toy cavoodle named Bailey:

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Bailey turned one on Thursday and we hosted a ‘pawty’ for her at a local dog park (check our her invitations below!!).

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To celebrate the occasion I made a batch of mini ‘pupcakes’ iced with Bailey’s beloved peanut butter. There are a huge number of dog-friendly cupcake recipes out there but this one appealed to me as it’s relatively healthy, refined sugar free & uses ingredients I had on hand.

1x the recipe made 4 large cupcakes & 24 mini cakes. The texture is very dense as the the binding agents are banana & apple sauce, but they certainly passed the puppy taste test! They also don’t brown much in the oven (even when they’re done) as there’s no refined sugar to ‘caramelise’, so insert a skewer to ensure they’re cooked.

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Ingredients
Coconut oil (to grease pans)
1 ½ cups wholemeal flour (or white flour if desired)
1 ½ teaspoons baking powder
1 very ripe banana, mashed
¼ cup unsweetened apple sauce
1 tablespoon pure maple syrup
1 cup water

To decorate
Organic, smooth peanut butter
Small dog biscuits

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One of the pawty guests, GB, enjoying a pupcake
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Bailey eating a pupcake

Method
Preheat oven to 180°C (or 160°C fan-forced). Grease a 24-hole mini muffin tin & 4 holes of a muffin tin, with coconut oil/canola oil.

In a medium bowl, combine flour and baking powder.

In a large bowl, cream the applesauce, banana and maple syrup with electric beaters. Add a quarter of the flour mixture, followed by ¼ cup water and beat until combined. Repeat until all is incorporated.

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Bailey was more than happy to taste test!

Spoon the mixture into the prepared tins, filling the mini muffin trays to very near the top and filling the muffin tins ¾ full.

Bake the mini cakes for 10-15 minutes or until a skewer inserted comes out clean. Cook the large cupcakes for approximately 25 minutes.

Once cool, “ice” with a thin layer of smooth peanut butter and top with a dog biscuit.

Watch your furry friend enjoy!

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Happy Birthday Bailey!!

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Recipe adapted from a number online; largely from Morsels & Moonshine.