Hello everyone! I hope your week is off to a most wonderful start. 🙂 Last night, after I had finished my daily emails, I felt the sudden urge to bake. Who am I to question these sugar-craving whims, right? I had a few overripe bananas on the counter and knew I wanted to make something with them. A peek into my pantry and a quick Google search led me to an inspired idea: banana + Nutella muffins! (It is a well-known fact that I am both a banana and Nutella fiend.) I like my baked goods to have some texture (e.g. I can’t stomach a brownie that isn’t chock full of walnuts), so of course I had to add a healthy dose of walnuts. The result was incredible: sweet but not cloying, and perfectly comforting. I enjoyed one right out of the oven with an icy glass of milk — a perfect midnight snack. I also had one for breakfast this morning. Apparently there isn’t a wrong time to eat one of these!
It wouldn’t be nice of me to tease you with photos and not offer up the recipe, so here it is! (It is a combination of recipes I found elsewhere.)
Banana Walnut Muffins with Nutella Swirl – Yield: 1 dozen + a little ramekin 🙂
- 1.5 cups of all-purpose flour (I like Bob’s Red Mill unbleached flour)
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- 1/4 tsp of salt
- 3/4 cup of sugar (I use 1/2 cup of white sugar, 1/4 cup of light brown sugar — I’m partial to Hain Foods sugars)
- 1/2 cup of butter (unsalted) – softened
- 2 large eggs
- 3 overripe bananas, mashed
- 1 tsp of vanilla (optional)
- 1/2 cup to 1 cup of chopped walnuts
- Nutella (how much you use is up to you; see directions below)
- Preheat your oven to 350 degrees Fahrenheit.
- Combine your dry ingredients (flour, baking soda, baking powder, salt, sugar) in a large bowl.
- In a separate, smaller bowl, mix 2 large eggs, butter, and mashed bananas. Add 1 tsp vanilla if desired.
- In four or five small batches, slowly add some of your banana mix to the dry ingredients. Stir only until incorporated and the dry ingredients are moistened — do not over-mix!
- Add in your walnuts and stir again just to distribute them in the batter.
- Prepare your muffin tin with cooking spray or cupcake liners.
- Fill tins or liners halfway with batter.
- Using a tablespoon, drop a dollop of Nutella on top of each half-full tin/liner. It does not need to be perfect… you just want Nutella goodness swirling throughout the entire muffin!
- Go back and fill up the liners (almost to the top — unlike other cupcakes, these muffins will not rise too much. They have denser texture so it’s safe to go 90% full on them.) with the remaining batter.
- Using your tablespoon again, add another dollop of Nutella on top of each portion of batter.
- Take a chopstick and gently swirl the Nutella into the muffin, so you don’t just have a glob of it on the top. One or two gentle swirls is enough — you don’t want to blend it too much.
- Pop into the preheated oven and bake for 15-18 minutes. (Mine were perfect in 16 minutes!)
- Test for doneness with your finger — when the muffins are ready, a little “dent” pressed into the top of it will spring back into position… the dent won’t remain. The fork/toothpick trick won’t really work here since the moist batter and Nutella make it hard to pull out a clean fork!
- Enjoy any time of day!
Let me know if you end up making these muffins; I’d love to hear what you think! Also, let me know if you have a favorite way you like to cook with Nutella and/or bananas. I love reading recipes and experimenting in the kitchen!
I hope the rest of your week is very, very sweet. ❤