Banana & Nutella Muffins

I know it's Summer- and I can say it's Summer (at least for these past couple of days) because it's been..wait for it... 25°C and sunny! I know that's not very hot for a lot of countries but in the UK- that's practically like being abroad during a heatwave. You have no idea how happy that makes me because I can just jump on my bike and go for a ride.I love that it looks and feels like Summer but not so happy about the fact I'm blinded by naked torsos of sweaty men who feel like they just absolutely have to take their clothes off. And that in general applies to all people, not just men. A little sun and Brits appear to have the need to be practically naked...

But obviously this weather won't last. Come next week and it'll be raining. Again.

And I know it's lovely weather outside and perhaps I should be making something light and refreshing. Something fruity maybe. But I just can't help myself but make something chocolately...in the form of Nutella and combine it with some super yummy bananay-ness.

These muffins bake up nice and tall- thanks to the trick of filling the cases to the brim and putting them in a very hot oven for about 5 minutes before turning the heat down to cook the remainder of the time. You don't get any sorry looking, flat muffin tops here!

BANANA & NUTELLA MUFFINS
Recipe adapted from Joy the Baker's Vegan Pumpkin Bread
Yields 8 muffins

225g plain flour
175g light brown sugar
1 tsp bicarbonate of soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
200g very ripe bananas, mashed fine (approx 2 medium bananas)
115ml vegetable oil (or any other neutral tasting oil)
40ml maple syrup
40ml water
2 tbsp Nutella

1. Preheat the oven to 220°C and line a 12 hole muffin tray with 8 muffin cases.
2. Sift the dry ingredients together into a large bowl. Mix the wet ingredients (minus the Nutella) together in a separate bowl.
3. Pour the wet ingredients into the dry ingredients and fold together until just incorporated. Do not overmix as this will lead to a tough textured muffins!
4. Divide the mixture into the prepared muffin tin, making sure to fill each liner full. I left maybe 5mm of space at the top
5. Warm the Nutella slightly in the microwave so it is melted. Spoon 1 tsp Nutella into each muffin case and swirl around with a skewer to mix gently into the batter.
6. Bake for 5 minutes at 220°C then reduce the heat to 180°C for a further 18-20 minutes, or until a skewer inserted into the centre comes out clean.
7. Cool in the pan for 5-10 minutes before turning the muffins out onto a wire rack to cool completely.