Muffins are some of the most comforting and versatile foods around. From a grab-and-go breakfast, to a snack, or even a sweet ending to a meal, muffins are marvelous. Plus, the amazing varieties never end. Once you taste these Banana Nutella Muffins, however, your desire to eat any other muffins just may end.
The bananas and Nutella compliment one another perfectly, and this particular recipe from The Undercover Cook uses some whole wheat flour and yogurt to keep things on the healthy side.
Banana Nutella Muffins
- 1 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 very ripe bananas, mashed
- 1/4 cup melted unsalted butter
- 1 egg
- 1/2 cup plain or vanilla yogurt (either whole or low fat, but not fat-free)
- 1 tsp vanilla
- 1/4 cup milk
- 1/2 cup Nutella, plus more for drizzling
- 1 ripe but firm banana for garnish (optional)
Preheat the oven to 375. Line a 12 cup muffin tin. (You can choose to skip the muffin liners and just spray the muffin tin with non-stick cooking spray if you prefer.)
In a medium bowl, mix the flours, baking powder and salt together.
In a large bowl, place the 3 very ripe bananas and mash. Add butter, egg, yogurt, vanilla and milk. Mix well.
Add flour mixture 1/3 at a time to the banana mixture. Stir until incorporated. Repeat until all of the flour mixture is fully incorporated into the wet ingredients.
Add Nutella in dollops to the top of the batter. Stir just enough to mix in the Nutella so that there are ribbons of Nutella throughout the batter. (If you over mix you won’t get the pretty ribbons, but the muffins will be just as tasty.)
Pour batter evenly into the prepared muffin tin. Top each muffin with thin slices of banana.
Bake for 25-30 minutes.
Once done, cool on a wire rack. Drizzle with Nutella if desired.
Note: I also liked to add some chopped hazelnuts or walnuts to the batter before baking as well.
Image via ozmafan/Flickr