Monday, March 25, 2013

Banana Nutella Muffins

I've always been a big fan of cooking and baking. More so baking, because hey, it involves sweetness in the forms of chocolate and sugar. I came across a new recipe on Pinterest that I wanted to try, Banana Nutella muffins. What's not to love? Bananas and the sweet, creamy chocolate hazelnut spread. Heaven, I tell you! I bought some bananas last week and they were finally over-ripe enough yesterday to use. (And it was a major feat to keep my girls from devouring all of them before I could use them!!!).

The recipe is pretty straight forward...thanks to Jessica over at The Novice Chef, you can find the original here Banana Nutella Muffins. Her muffin photos are beautiful! It was a pretty quick and easy recipe, and my word, my kitchen smelled fabulous!!!! I, of course, couldn't wait until they were cooled properly before snatching one up and promptly burning the roof of my mouth. But it was so worth it, these muffins are to die for!!!! Here's the photos of the ones that I made (sorry for the quality, my phone is really giving me issues!)








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
1/2 cup chopped pecans


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. Fold in pecans.
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.
Serve warm or store in an airtight container until ready to serve.

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