MUFFIN OF THE MONTH- Nutella Banana
Okay, I've died and gone to heaven! Why hadn't I thought of this before?!!! I love all things Nutella so being that I'm the muffin queen you'd think I would have been making these for years now...but sadly I haven't lol. I ran out of chocolate chips one day and the only other chocolate I had on hand was Nutella so a new and wonderful muffin was born and I've been making them ever since. If you're a fan of Nutella you're going to LOVE these!!!!
2 1/2c flour
1/2 sugar
2tsp baking powder
1tsp baking soda
1/2tsp salt
2 eggs
1c milk (nut milk works too)
3 mashed bananas
1/4c melted butter (optional)
NUTELLA- see directions
Preheat oven to 375.
In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin.
*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!
Take a few heaping tablespoons of Nutella and drop them onto your mixed batter. Now simply swirl it into the batter so it's relatively evenly distributed but you can still see distinct ribbons of Nutella running through the batter.
Fill lined muffin cups 3/4 full (I use a large icecream scoop) and place a dollop of Nutella in the centre of each muffin.
Bake for 20-25 minutes or until slightly golden.
Makes 12.
TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer and dairy free Nutella...YES that actually exists lol!!!! YAY!
