Ingredients:

125g unsalted butter, chopped, at room temperature
1/2 cup (180g) honey
2 eggs
3 ripe bananas, mashed
11/2 cups (225g) self-raising flour
3/4 cup (245g) chocolate hazelnut spread (such as Nutella)

Method

Preheat the oven to 170°C and lightly grease a 12 hole (1/3-cup capacity) muffin pan, or line with paper cases. Place the butter and honey in a stand mixer fitted with a whisk attachment and whisk until light and fluffy. Add the eggs, 1 at a time, beating well after each addition, until well combined, then whisk in the banana and the chocolate hazelnut spread.

2.Sift the flour and a pinch of salt over the banana mixture and fold through until combined. Divide among muffin pans. Place 1 heaped tsp chocolate hazelnut spread on top.

3.Using a knife, swirl the chocolate hazelnut spread through the batter a little. Bake for 25-30 minutes until a skewer inserted into the centre comes out clean.

4.Leave in the pans for 5 minutes, then lift out and place onto a wire rack to cool slightly before serving.