We always have bananas on hand. Always. I don’t think we ever come home from the grocery store without bananas. And we always have Nutella, because well, Nutella! I haven’t baked anything the last couple of weeks, so we’ve been out of things to munch on. So why not combine some of our old bananas and some of that Nutella to make muffins?
These came out great. I didn’t do such a great job swirling the Nutella, but that worked out to my delight. They had like a big clump of Nutella in the middle. It’s like a gooey chocolatey surprise.
Nutella Banana Swirl Muffins
Adapted from thenovicechef.com
- 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. Grease muffin pan or line with paper 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 (about 1/3 of a cup of batter). 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.
I am not a big fan of “sweet” breakfast foods. Even though I will make them and eat them, I never choose to eat pancakes or waffles. Give me some toast or some eggs. But muffins, I’ll make an exception for muffins. A muffin and a cup of tea is a good way to start any day.
Usually, I’ll just settle for store bought muffins, but homemade is always a better way to go. I’ve tried a few different recipes for blueberry muffins, but this one is my favorite so far. The cinnamon makes all the difference.
- Make sure to keep in mind that this recipe is set up for jumbo sized muffins but includes adjustments for standard sized and mini ones.
- The recipe says you can make 15-16 standard sized muffins. I made 12. It made some of them extra “dome-y” but they still taste great. Simply leave them in at 375 for a couple of extra minutes.
- Muffins are like pancakes – don’t overmix them.
Source: Adapted from Sally’s Baking Addiction
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, room temperature preferred
- 1 cup granulated sugar
- 1 cup milk*
- 1/2 cup canola oil (or vegetable or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh or frozen blueberries
- coarse sugar for sprinkling (optional)
- Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
- In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.
- In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
- Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
- Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.
*Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too.
*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.