Baking #79: Nutella Swirled Banana Oat Muffins

I prefer to bake muffins more than chiffon cakes recently as they are easier to make. Chiffon cakes may be a lot less sinful compared to muffins but then when it comes to dislodging the cake, it could be a pain on the neck if you happened not to do it the right way. So, you will ended up having a super hideous looking chiffon cake.

I baked these Nutella Swirled Banana Oat Muffins last Sunday afternoon as a treat to Jia since she loves banana related cakes/desserts. Baked her a batch and brought along with me to her house since I wanted to play with Lucas. It had been a while since I last seen Lucas. And the little boy sure has grown up a lot. Cheeky and extremely active.


Nutella Swirled Banana Oat Muffins (adapted from Baking Taitai)

This was my first time attempting her recipe. It was the oat which fascinated and intrigued me to try out this recipe. Unfortunately, the outcome of the muffins did not meet my expectations. Perhaps I needed a little bit of modification to meet my expectations?


  • 220g all purpose flour
  • 90g rolled oats
  • 100g brown sugar *80g*
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 120g fresh milk *full cream milk*
  • 60ml corn oil
  • 1 tsp vanilla essence
  • 2 ripe bananas, mashed *pureed, roughly 178g skinless*
  • Nutella


  1. Mix dry ingredients together – all purpose flour, brown sugar, baking powder, baking soda and salt. Sift dry ingredients and stir in the rolled oats. Set aside.
  2. Mix wet ingredients – egg, milk, corn oil, mashed/pureed bananas and vanilla essence together. Give them a quick stir with a balloon whisk until they are well incorporated.
  3. Make a well in the centre of the flour mixture and pour in the wet mixture. Gently fold in both mixtures together until well combined and be careful not to overmix the batter lest the muffins will turn dense and tough when baked.
  4. Scoop batter evenly between cupcake liners and drop a teaspoonful of Nutella on the top of each muffin batter. Use a toothpick to create swirling effect on the muffins.
  5. Bake the muffins in a preheated oven of 190 degree Celsius for 20 minutes or until an inserted cake tester comes out clean in the centre of a muffin.
  6. Leave the muffins in the muffin tray for about 10 minutes before transferring them to cool completely on a cooling rack.

This recipe yields about 8 muffins, depending the size of your cupcake liners or how much batter you pour in to a cupcake liner. In terms of the texture, I did not like the texture. I could not be sure if I overdid the batter or it was the rolled oat which made the texture weird. According to Jia, the rolled oats tasted like paper when taken a bite.

To be honest, I prefer muffins’ recipes which use melted butter, yogurt or buttermilk. Yogurt or buttermilk tends to make the muffin texture moist and soft even till the next day.

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