Tender banana muffins with a sweet swirl of chocolate hazelnut spread. Even your sleepiest breakfast eaters will get out of bed for these Nutella Banana Muffins!
- 2 med ripe bananas (about 1 cup mashed)
- 1 large egg
- 1/2 cup sugar
- 1 cup non-fat or low fat milk cow's milk, soy, and almond all work well
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons Nutella or any chocolate hazelnut spread
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Preheat oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin pan with spray oil.
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Mash the bananas in a the bottom of a large mixing bowl with the back of a fork. Add the egg, and beat lightly to mix in. Then, stir in the sugar, milk, oil, and vanilla extract until well combined.
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Add all the flours to the bowl of wet ingredients. Sprinkle the baking powder and salt across the top. Stir the mixture just until the dry ingredients are fully incorporated. Be careful not to overmix, or the muffins will be tough.
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Fill each muffin cup about 3/4 full, distributing the batter evenly into the 12 cups.
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Top each muffin with about a teaspoon of Nutella, swirling it a bit with a toothpick to spread it out. Tip: if your Nutella is too thick, microwave it for about 10 seconds to loosen it up and make it easier to transfer to the muffin tops.
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Bake at 350 for about 16-18 minutes. They're done when the muffins are lightly golden and the tops are no longer tacky (except where there is Nutella!) Remove from the oven, and allow them to cool in the pan for a few minutes before transferring them to a cooling rack.
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These muffins will stay fresh in an airtight container for 4-5 days. They freeze well, too. Put them in a tightly sealed container or ziploc bag, and they'll keep in the freezer for up to 6 months.
*No whole wheat flour? Use just all-purpose flour (2.5 cups total) for the entire recipe. It will turn out nearly the same.
*I've tried this recipe with cow's milk, soy milk, and almond milk, and the difference is virtually unnoticeable.
*Both brown sugar and white sugar work in this recipe.