142 cal, 23C/5F/3P/10S.
I’m in Europe! In Bulgaria visiting my in laws in particular. It seems like there’s Nutella products wherever I turn (talk about selective perception!) so I thought it’s appropriate to share the recipe for this batch of Nutella Filled Nutella Banana Muffins that I baked a couple of weeks back (yep I said Nutella twice).
These may just be the best way to use up your ripe bananas friends. The recipe comes together in minutes (especially when using a food processor or blender) and the final product is amazing. Moist, rich with a creamy hidden surprise. They’ll just make you feel like a kid again!
- 2 very ripe bananas* (1 cup mashed, about 240 g)
- 1 large egg (flax egg might work)
- 2 tbsp yogurt (I use 2% greek yogurt – 28 g)
- 2 tbsp nutella (37 g)
- 1/2 tsp vanilla extract
- 3/4 cup + 2 tbsp whole wheat or any wheat flour (105 g)
- 2 tbsp cocoa powder (12 g)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup nutella (74 g)
Makes 9 muffins. Preheat oven to 350F and grease a silicone muffin pan (I haven’t tried regular muffin pans so if you’re using one or even muffin liners make sure to grease well). In a food processor, hand mixer or by hand blend together mashed banana, egg, yogurt, nutella, vanilla extract until smooth. In a medium bowl whisk together flour, cocoa powder, salt, baking soda, baking powder. Pour in the wet ingredients and fold until combined (do not overmix). Fill 9 muffin cavities 1/3 of the way. Drop a heaping tsp of nutella on each (about 8 g per muffin) and top with the rest of the batter until they’re 2/3 full. Bake for 20-25 minutes. Let cool in the muffin pan a few minutes then transfer to a wire rack. Enjoy! Keep refrigerated or frozen for maximum freshness and let come to room temperature before enjoying.
(*) You can probably sub applesauce for banana but I haven’t tried this.
Let me know if you make these! ❤ Now let me go back to eyeing Nutella products all over Eastern Europe!