Nutella Swirl Banana Muffins
I love chocolates. My family knows how much I love them. Back when I still don't consider myself fat, I would finish off a 43g Hershey's bar in less than 5 minutes. I would munch chocolates as if I'm eating cheese curls. Even chocolate spreads, I believe, are best eaten as is with a spoon or with your finger. You decide.
I have a 750g tub of Nutella in our cupboard that I got from S&R during last March's Member's Treat. Only used it once on my pancake. Maybe if I'm not on a diet, I would have taken scoops of it, rolled them into balls and snack on them like Ferreros. But sayang naman to let it expire, so I looked for a Nutella recipe and made these banana muffins.
It's my third to be doing a banana bread so my muscles have already adjusted to the mashing part. And instead of using fork, I found my mom's masher.
(Flour, Baking Soda, Baking Powder, Salt) + (Mashed Bananas, Sugar, Egg, Oil). Just mix until moistened and you have a perfect batter. Fill the cups with 3/4 batter. No, make it "less than 3/4" to make room for the nutella.
Add a teaspoon of nutella on each cup. You may adjust to your heart's content.
Using a cake tester, make a swirl.
Bake at 350F for 15-17 minutes.
Recipe from Tastefully Julie
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.