We had all these fun plans for Saturday to close out Beer Week, but then it started snowing and didn't stop. We're not within walking distance of anything so we were stuck at home all day. I got really frustrated, and when I'm upset I bake. So I used our overripe bananas and the last of our jar of Nutella and made these super-easy muffins.
They are VERY good, but best when they are warm. The Nutella isn't too overpowering and the muffin itself isn't too sweet. I halved the recipe to make nine muffins and that turned out well.
(To divide the egg in half, I just beat the egg in a small bowl and poured half of that into the mix.)
I would make these again. They made the day a little more bearable.
Nutella Banana Swirl Muffins
The Novice Chef
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. Line muffin pan with 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. 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.
Yield: 18 muffins