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