April 27, 2014

Chocolaty Nutty Banana Muffins

I saw this recipe in an All You magazine weeks ago and it has bounced around from clutter pile to clutter pile since the day I ripped it out. A week ago I bought one of those bargain bags of bananas that snags me every time. Even so, it still took me another week to pull my crap together and make these muffins.


When it comes to banana quick breads, there are quite possibly a thousand ways to reinvent the wheel. I'd have to say that I've tested about 489 of those.



The recipe starts off with a simple banana bread base then mixes things up with a Nutella swirl on top. I happen to be one of the very few who does not enjoy Nutella. I don't hate it...I just don't love it. Now the Hershey knock-off chocolate hazelnut spread I really really like. I think it's because it's more about the chocolaty and less about the nutty. Whatever it is about it, it was the winner for these muffins.


I love that the recipe calls for 3 large ripe bananas. If I'm going to put the effort into making a banana muffin, I want to taste the bananas - just sayin'.


The chocolate hazelnut spread is just dropped on top of the banana batter and swirled in. I'm sure the desired effect is to make something pretty and marbled. The actual results did just that for the top of the muffins, but left the interiors plain banana.


It didn't bother me though, because these are light and fluffy and delicious.


Chocolaty Nutty Banana Muffins (adapted from All You Magazine)

2 C all purpose flour
2 tsp baking powder
1/4 tsp  salt
8 Tbsp (1 stick) butter (either salted or unsalted)
3/4 C sugar
2 eggs
3 large, extra ripe bananas; mashed
1 tsp vanilla extract
1/4 C chocolate hazelnut spread (I prefer Hershey brand, but Nutella works too)

Preheat oven to 350° and line a 12 cup muffins tin with cupcake liners (my batter made more like 16-17 muffins).

In a medium bowl combine flour, baking powder, and salt.

In the bowl of a stand mixer, cream together the butter and sugar. Add eggs, one at a time. Add mashed banana. Mix until everything is well combined and scrape down the side of the bowl.

Incorporate the dry ingredients a little at a time until everything is thoroughly combined.

Fill your muffins cups about 2/3 to the top. Microwave your chocolate hazelnut spread in a small bowl for about 10-12 seconds (this is completely optional, but it was a heck of a lot easier to swirl into the batter this way). Add 1 tsp chocolate hazelnut spread to the top of each batter-filled muffin cup. With a toothpick, swirl the two together until you're happy with the way your swirls look.

Bake for 22 minutes (if you wind up making mini loafs, which I did, bake for 28-30 minutes until a tester comes out clean).

These are tasty little treats, but allow them to cool before digging in to get the full impact of the chocolate and hazelnut flavors (and to avoid burning yourself...just a tip). Enjoy!


6 comments:

  1. This looks yummy! I'm definitely adding this one to my list of things to bake :)

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    1. Thanks Luchia, they are worth it. The thing I love about banana muffins/bread is that they're no-fuss to make and they're hard to screw up. So the results are fab even for a non-baker!

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  2. These muffins sound absolutely awesome, Risa! Thanks so much for sharing with us at Saturday Night Fever!!

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    1. Thanks Cathy! They're a fantastic balance of sweet while still being able to maintain breakfast status!

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  3. Oh my yummy. I love anything with Nutella and banana!

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    1. Well then, that solves it - you MUST try these!

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