Monday, July 16, 2012

Banana Nutella Muffins {Muffin Monday}

It's mid-July and I've been enjoying lots of summertime fun with my family while keeping busy in the kitchen and learning new skills. We're thankful to be busy with swimming lessons, tending our garden, knitting and crocheting, reading, and enjoying lots of summer fellowship at the park now that summer's heat has finally arrived here in the Pacific Northwest! Anyway, I hope you don't mind that haven't been spending too much time here at the keyboard. I look forward to sharing here soon, but my kids are growing up quickly, and I just don't want to miss out on the joy of these years! Hope you're all enjoying your summer and making lots of wonderful memories! ~L

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A number of weeks ago, I was given a jar of Nutella as a hostess gift. Having never purchased the stuff or even tried it, my family and I had no idea what we'd been given.

Nutella is good -- who knew?

My kids like it (a lot) and want to eat it by the spoonful. :)  So, of course, they were pretty happy when I came up with these...




Banana Nutella Muffins
makes 12 muffins

2 c. whole wheat pastry flour
1.5 t. baking powder
1/2 t. baking soda
1/2 t. sea salt
1 egg
2 over-ripe bananas
1/3 c. butter, softened
1/3 c. organic cane sugar
1/3 c. buttermilk
1 t. real vanilla extract
1/4 c. Nutella
3/4 c. real chocolate chips, optional :)

Preheat oven to 350F and line muffin pan with paper baking cups. Measure first four ingredients into a large mixing bowl and stir together with a whisk. In a separate bowl, combine the egg, bananas, and butter using an electric mixer; add in the sugar, buttermilk, and vanilla extract and mix until combined. Using a spoon, add wet ingredients to the dry ones, stirring only until moistened - don't over mix your muffins! (If adding chocolate chips, this is the time to stir them in.)

Fill muffin cups 1/3 full and spoon 1 t. Nutella onto batter in each cup. 



Cover with remaining batter.



Bake muffins for about 15 - 20 minutes until lightly browned (ours took 18 minutes); check with a toothpick to be sure they're done. Cool for 5 minutes in the pan before removing muffins to wire rack.




As you can see, we've baked these both with the chocolate chips and without. Either way these muffins taste amazing, but I recommend saving the chocolate chip version for dessert. :)

Bon appetit!

Visit our Muffin Monday page for more deliciously healthy muffin inspiration!

~Lisa

Thanks for visiting Happy in Dole Valley! To join us on our journey, look to the upper right to follow or subscribe. :)

Sharing with:
April's Hearth & Soul Hop
Mouthwatering Monday
Wise Woman Link-up
Encourage One Another
Raising Homemakers
Whole Foods Wednesday
Miz Helen's Full Plate Thursday
and...

Growing Home

6 comments:

  1. Oh Lisa...they look delicious!

    m.

    ReplyDelete
    Replies
    1. Thanks, M. :) Hope all is well for you this Monday morning! ~Lisa :)

      Delete
  2. Oh yum! What wonderful muffins! Banana and chocolate taste so good together, and hazelnuts would just make it even better. What a great way to use Nutella!

    ReplyDelete
    Replies
    1. Thanks for the kind words, April! You'll have to let us know if you do give this recipe a try. :)

      Delete
  3. Looks delicious! I have some frozen bananas and a small amount of Nutella left in my pantry. Next month is a pantry challenge for me, so I know exactly what I'll be making for breakfast!

    ReplyDelete
  4. Hi Lisa,
    What a great way to use your gift. These muffins look delicious. Sounds like you are having a great summer. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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