I love it when I have a stroke of genius.
(FYI, deciding to add Nutella to make something ordinary extraordinary pretty much always counts as a stroke of genius.)
The other day was just like any other in the fact that, surprise!, there we bananas rotting on my counter. Why doesn’t anyone ever bother to actually eat the bananas? Note to family: bananas are yummy and good for you.
Anyway, this day was a little bit different because I realized that every time I opened my cupboard there was a giant jar of half-eaten Nutella staring at me. The jar was left over from my husband’s Nutella phase. I’m not exactly sure how a person gets over a Nutella phase but evidently, it’s possible. Personally, I could always be in a Nutella phase but I would also weigh 300 pounds so we won’t go there.
Clearly, I needed to transform these old bananas and Nutella into a scrumptious treat.
Banana muffins with chocolate-hazelnut swirl? Yes! That totally works.
The base recipe for these muffins is fast and easy. Then all you have to do is top the batter with a healthy dollop of Nutella and swirl it all together. Don’t be afraid to swirl it around good so the Nutella gets mixed in.
I apologize for the annoyingness of this recipe only making ten muffins. Ten muffins! The two empty muffin cups drive me kinda nuts in an OCD way but that’s as far as the batter will stretch. Sorry.
- 1 cup all-purpose flour
- ½ cup whole wheat flour (or another ½ cup all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 over-ripe bananas, mashed
- ¾ cup white sugar
- 1 egg, lightly beaten
- ⅓ cup oil
- 10 teaspoons Nutella
- Preheat oven to 375 degrees F. Grease or spray 10 muffin cups, or line with muffin papers.
- In a large bowl, combine flours, baking soda, baking powder and salt. In a smaller bowl, beat together bananas, sugar, egg and oil. Add the banana mixture to the dry ingredients and mix until just moistened. Spoon batter into prepared muffin cups.
- Spoon a dollop of Nutella onto each muffin and swirl together well.
- Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean.
P.S. I see Jif has a chocolate-hazelnut spread now, too. I’ve been wondering for a long time why some other company hasn’t given Nutella a run for their money. I haven’t tried it yet but Jif is the BEST brand of peanut butter so I’d wager that it’s darn good. If anyone has tasted it, let me know how it is. If you have some, use it now. Make these muffins!
Inspired by banana crumb muffins.