Tuesday, May 27, 2014

Banana Nutella Muffins

Muffin week continues with a Nutella Banana Swirl Muffin recipe today.  My kids LOVE nutella but I rarely buy it just to keep it stocked in the panty.  It's one of those things that seems like it should be a treat and not something that you eat every day.  To be honest, it's more for my benefit that I don't buy it because I think I would eat it every single day if it was available to me every single day. 

This banana nutella muffin recipe was the perfect excuse to buy some Nutella - you know, for the kids.  I was super excited to try and swirl it into a banana muffin - and to eat the leftovers on some whole wheat toast. 

This recipe came from thenovicechefblog.com.

Nutella Banana Swirl Muffins

Yield: 18 muffins


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract


Preheat oven to 350°F. Line muffin pan with liners.
In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.

In large bowl, whisk together banana, sugar, brown sugar.

Beat in egg, vegetable oil and vanilla extract.

Slowly whisk in the flour mixture, until there are no lumps.

Fill muffin tins 3/4 full.

Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.

Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

Oh yea baby.  These banana nutella muffins taste just as good as they look.  I think they were all eaten while they were still warm out of the oven.


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