Watch the Full Step-by-Step
Servings: 18
- Large mixing bowl
- Muffin tins
- Food processor
- Wire rack
INGREDIENTS
- 2½ cups/300 grams all-purpose or spelt flour
- 4 large ripe bananas, mashed
- ½ cup/120 grams olive oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup + 1 tablespoon/120 grams sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup/170 grams dark chocolate, chopped
- 1 cup/170 grams milk chocolate, chopped
- ⅔ cup/70 grams walnuts, chopped
- 1 teaspoon ground cinnamon, optional
- 3 ounces/90 grams Nutella, for filling
Crumble:
- 1.8 ounces/50 grams cold unsalted butter, cubed
- ⅓ cup/50 grams all-purpose flour
- ½ cup walnuts, chopped
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
INSTRUCTIONS
- Preheat the oven to 350°F/175°C. Line muffin tins with paper liners.
- Mash bananas in a large bowl. Whisk in oil, eggs, vanilla, and sugar until smooth. Fold in flour, baking soda, baking powder, cinnamon, dark chocolate, milk chocolate, and walnuts until just combined.
- For the crumble, pulse butter, flour, walnuts, brown sugar, and cinnamon in a food processor until coarse crumbs form.
- Spoon batter into muffin cups, filling about two-thirds full. Press 1 teaspoon Nutella into the center of each, then sprinkle crumble on top.
- Bake until golden and a skewer comes out clean, 30–35 minutes. Cool in pan for 10 minutes, then transfer to a wire rack.