NUTELLA BANANA MUFFINS

Banana bread is a must but these banana nutella muffins are an absolute must! I love a taste of Nutella in just about anything – cookies, muffins, loaves, brownies etc. Adding it to banana muffins gives it a nutty yet chocolatey taste and adds so much flavor. Banana and chocolate are a classic combination; but when I had Nutella and Bananas for the first time growing up in a Crepe it was an instant love affair! Whoever created hazelnut spread is genius and really thought about us chocolate lovers with a hit of a nutty flavor, afterall it is a nut.

When I first developed this recipe, we were making these every week; gluten free and with regular AP flour and both ways are incredible. Banana desserts are always being made for the sole reason that everyone always has bananas in their pantry that aren’t being used but are ripening by the day. I know I always have ripe bananas laying around, that I intend to make smoothies with, but banana bread/muffins are always a better sounding option (definitely less healthy but it’s okay)!

This recipe is actually the same recipes that got over 4.1 Million views on my Instagram. It requires the same steps as the loaf but made into muffins. This recipe has reached so many people for the sole reason being its softness and how moist and light it is. As I stated earlier, it is really hard to come across a recipe or bakery that has banana bread/muffins that aren’t dense and dry but still has all the flavor. People tend to add nutmeg or cinnamon and more sugar or flour which takes away from the purpose of a banana dessert – you want to be able to taste the banana and enjoy it for what it is. It is assumed that because there are eggs, butter and lots of mashed bananas, that the recipe needs more flour to balance it out. Your batter should be liquidy and almost soup like where you can tip the bowl sideways and it’ll all fall out into the loaf pan with no help from a spatula. If it is too thick, does not run out of the bowl and/or would need assistance scooping and scraping with a spatula, it is unfortunately, too thick and dense. It scares people to see a batter runny, and although this isn’t runny like a liquid is alone, it is runny enough to make people think something is wrong with the batter and in tern add more flour or dry ingredients. Trust me with this one, I assure you it WILL COME OUT PERFECT every time, if followed correctly – moist, soft, light, fluffy and full of so much chocolate and banana flavor.

NUTELLA BANANA MUFFINS

Recipe by sugaredkneadsCourse: Deserts, MUFFINS u0026amp; SCONES

Servings

12-18

servings

Prep time

30

minutes

Cooking time

23

minutes

Ingredients

• 3 ripe bananas

• ⅓ cup butter, melted

• ½ cup sugar

• 1 egg, beaten

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• salt, to taste

• 1 ½ cups all-purpose flour

• ½ cup mini chocolate chips

• STREUSEL TOPPING

• 2/3 cup packed brown sugar

• 1 Cup flour

• 1/2 Teaspoon Cinnamon

• 1/2 Cup unsalted butter, melted

Directions

• Preheat oven 350 degrees & line a muffin pan with muffin cups or cooking spray
• Melt butter
• Make streusel topping by adding all ingredients to bowl and stirring with fork; set aside
• Mash bananas in bowl & add melted butter
• Mix all remaining ingredients to the bowl and combine with wooden spoon or rubber spatula
• Pour batter in about halfway up the muffin liner
• Scoop a tiny spoon (about 1/2 teaspoon) of Nutella into the muffin batter. Add more batter on top; each muffin should be about 2/3 full
• If you like a streusel topping add it to the top of your muffins
• Bake 20-25 mins

Notes

• GLUTEN FREE OPTION – If you are looking to substitute out regular all purpose flour for a gluten free option; these work really well. I’ve tested them with gluten free flour and although the texture is not exactly the same they are still so delicious and incredible tasting. Substitute out equal parts.