We have a jar of Nutella in the pantry that I bought to make Nutella Croissants. Last weekend I was making banana muffins and thought it would be fun to put a dollop of Nutella in the center before baking. It was a good idea. Especially warm. So next time you make your favorite banana muffins, try layering a teaspoon of Nutella in the batter. You won’t be disappointed!
Banana Nutella Muffins
(Recipe source Cooking Light and Bakin’ and Eggs)
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 /2 cup sugar
1/2 cup light brown sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt (can sub non-fat yogurt, greek yogurt or sour cream)
1 teaspoon vanilla extract
3/4 cup Nutella
Muffin liners or cooking spray
Preheat oven to 350°. Line muffin tins with liners or coat with cooking spray.
In a medium bowl, combine the flour, baking soda, and salt, stirring with a whisk. In a separate bowl, combine banana, yogurt and vanilla.
Beat sugar and butter with a mixer on medium speed until light and fluffy and well blended, about 1 minute. Add the eggs, 1 at a time, beating well after each addition. Add banana mixture and beat until blended. Add flour mixture and beat at low speed just until moist.
Fill muffin tins about 1/4 of the way full with the batter. Place 1 teaspoon of Nutella in the center of each muffin. Fill muffin tins with remaining batter. They should be about 3/4 full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks – but remember – these are best enjoyed warm!
Yield: 12 muffins