Yes, you read that right. Nutella and bananas. In a muffin. All the yum without the guilt. Why? Because these little darlins are packed with good stuff, and light on the fat. Baking with bananas means you get a tender crumb using much less oil. The whole wheat flour adds fiber and vitamins, the non-fat milk boosts protein, and the banana kicks up the potassium. The Nutella? It just gives your mouth a reason to open wide.
Go on, head to the nearest grocery store and hit the discount produce rack for the yuckiest, nastiest looking bananas you can find, ’cause you want them ripe, ripe, ripe for this recipe. Happy munching!
Nutella Banana Muffins
Makes 18 large muffins
1 and 3/4 cups whole wheat flour
1 and 3/4 cups white flour
1/2 cup brown sugar (not packed)
4 teaspoons baking powder
1 teaspoon salt
1 cup non-fat milk
1/2 cup oil
2 cups mashed banana (I only had 1 1/2 cups so added applesauce to equal 2 cups)
Nutella chocolate hazelnut spread
Preheat oven to 400 degrees Fahrenheit. Prepare muffins tins with a coating of spray oil, or line with muffin cups.
1) In mixing bowl, add all dry ingredients (flours through salt). Combine with a fork and set aside.
2) In separate bowl, add eggs, milk, and oil, and mix until well blended. Stir in mashed bananas.
3) Add wet ingredients all at once to dry ingredients. Stir with large spoon only until all dry ingredients are moistened. Do not overstir.
4) Fill each muffin cup almost to the top. Add about 1 teaspoon to the top and swirl with the tip of a knife [NOTE: I actually made these two ways. I also tried filling the muffin cups half-full, adding the Nutella, then covering it with more batter. Both came out great, but putting it on top made them prettier and was less labor intensive. Works for me!]
5) Bake in 400 degree oven for 18-22 minutes. Muffins will be golden and tops will have just set (no longer sticky on top, except where Nutella is)
6) Allow to cool in pans for about 5 minutes before removing to a cooling rack.