I can’t think of a single person who actually dislikes banana bread. And I dare you to find someone who doesn’t like that oh so dreamy creamy cocoa hazelnut spread (aka nutella). They’re two very lovable things, and when combined will put a smile on anyone’s face.
So what happens when you mix banana bread with nutella? Well, there could be many outcomes, but mine just happened to be these banana-nutella swirl muffins. And given 98% of our population’s fondness of the two components, these muffins are the perfect treat to bring to a party, a potluck, or a very special friend’s birthday… as I did for my very special friend Corey.
( no 23 year old’s birthday treat is complete without a mini bottle of cinnamon whiskey ; )
I typically don’t repost recipes that I haven’t at least changed a good bit to make my own, but these muffins were too simple and perfect to mess with. And too yummy not to post. I couldn’t resist, of course, making them slightly more wholesome with whole wheat flour and decreasing the sugar a bit. And I made most of them into mini muffins, because miniature is cuter!
Banana Nutella Muffins, adapted from the novice chef
- 1 cup unbleached all-purpose flour
- 1 cup white whole wheat flour
- 1 t baking powder
- 1 t baking soda
- 1/2 t salt
- 4 over-ripe bananas, mashed
- 1/3 cup granulated sugar (or coconut palm sugar)
- 1/3 cup brown sugar
- 1 egg
- 1/4 cup avocado oil (or canola)
- 2 t pure vanilla extract
- 2-3 T nutella, or any chocolate hazelnut spread (try making your own!)
Preheat oven to 350F. Prepare a muffin tin with liners and set aside (I used 2 mini muffin tins and half of a regular muffin tin). Combine the flours, baking powder, baking soda and salt in a medium sized bowl. Whisk to combine ingredients well.
In a large bowl, combine the mashed banana, sugar, brown sugar, egg, oil and vanilla extract. Slowly pour the dry ingredients into the wet ingredients whisking until there are no lumps. Do not over mix (batter will be very thick at this point).
Use a spoon to fill muffin tins 3/4 full. Top each muffin with a teaspoon of nutella. Using a toothpick, swirl nutella into the muffin batter*. Bake muffins for 17 minutes (10-12 for mini muffins), or until a toothpick inserted in the middle comes out clean and/or with dry crumbs. Serve warm or store in an airtight container until ready to serve.
*I found it easier to swirl the nutella when it had been softened/melted a bit in the microwave
Happy Birthday Corey!