You know how much I love muffins. I’m always on the hunt for a new muffin recipe to try out. My family likes them too.
Add that to the fact that I love Nutella, and they do too, and that makes this muffin recipe from The Novice Chef absolutely perfect. A friend of mine posted it online and tagged me in the post; a list of tons of Nutella recipes all in one spot. This recipe was just the first one, just the tip of the Nutella iceberg.
My usual routine on most Saturday nights is to make a batch of muffins for us to grab and go on Sunday mornings before church. It seems to work well and these muffins were a great addition to my ever-growing list of muffin recipes for our Sunday mornings.
These muffins were also easy enough to make that one afternoon Caroline made them herself. That’s always a good sign: when someone can make the muffins for me!
So if you’re a muffin lover yourself, and a lover of Nutella, I highly recommend that you give these a try! In my opinion, the addition of bananas to the recipe makes it even better…healthier!! It calls for four, and I’ve used as few as three. I also found that using a steak knife for the swirling instead of a toothpick is easier. The batter and the Nutella are thick and a knife holds up better for a great swirl.
And finally, this recipe makes 18 muffins. For a family of 5, that’s excellent. Muffin recipes that yield a dozen are good, but those that yield 18 are better!!
**We omit the pecans when we make them, but I’m sure they’d be delicious with them too!**
Nutella Banana Swirl Muffins from the Novice Chef
Yield: 18 muffins
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup chopped pecans
Preheat oven to 350°F. Line muffin pan with liners.
In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fold in pecans.
Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.
Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm or store in an airtight container until ready to serve.