Banana Nutella Muffins

Friday, April 6, 2012

I rarely make muffins these days. When my brother’s wife gave birth to my baby niece last week, I asked on Twitter for some suggestions of what kinds of food to take over to their house. A couple people mentioned taking some muffins and other snacky foods over there since they probably already have quite a few meals in the house.

I jumped on the idea of baking up some muffins. And since I always have frozen over-ripened bananas in the freezer, I grabbed a couple to let them defrost. At the same time, my little sister Linz was on her way to Boston to spend her spring break out here. She loves to bake and has some pretty mad skills in the kitchen. I love it when she comes to visit because we just spend hours in the kitchen cooking and baking.

She mentioned two things when we were at the store grabbing ingredients. One, she had tried risotto at a restaurant and wanted to try her hand at making some. And two she had never had nutella. We instantly added nutella to the cart and these muffins were born. FYI, she made her first risotto the other night (with shrimp, goat cheese, and asparagus) and it was amazing! These muffins have great flavor as the banana and nutella work together in perfect harmony. No one ingredient overpowers the other.

One Year Ago: French Toast Bread Pudding and a Giveaway and Coconut Layer Cake Filled with Lemon Curd
Two Years Ago: Homemade “Instant” Pancake Mix and Make Ahead Breakfast Burritos and White Cupcakes with Vanilla Buttercream
Three Years Ago: Sugar Cookie Bars

Banana Nutella Muffins

Banana and Nutella make a great pair!

Yield: 12 muffins

Ingredients:

2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
1/2 cup Nutella
1 banana mashed (about 1/2 cup)
1/4 cup butter, softened
1/4 cup buttermilk
1 egg
1 tsp vanilla

Directions:

Preheat oven to 375 F.

In a large mixing bowl, combine flour, baking powder, cinnamon and sugar.

In a separate bowl, combine Nutella, banana, butter, buttermilk, egg and vanilla.

Stir wet ingredients into dry just until combined.

Spoon into greased muffin tins. Bake for 17-20 minutes or until a wooden pick inserted comes out clean.

Remove from pan to wire rack to cool.

Recipe from Miss in the Kitchen

Breakfast

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13 Responses to “Funfetti Chocolate Chip Cookies”

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1

Eva @ Eva Bakes — March 4, 2013 at 8:50 am
These are so festive – love them!
- beantownbaker — March 4th, 2013 @ 1:51 pm
  
  Sprinkles make everything festive 🙂
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Krystal R {Mrs. Regueiro's Plate} — March 4, 2013 at 12:31 pm
What festive looking cookies! Looks fantastic!
- beantownbaker — March 4th, 2013 @ 1:51 pm
  
  Thanks! Love your new picture!
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3

Erin @ The Spiffy Cookie — March 4, 2013 at 1:45 pm
Love that you were able to adapt them from an already favorite cookie
- beantownbaker — March 4th, 2013 @ 1:52 pm
  
  I can’t even tell you how many times I’ve adapted those cookies to fit my needs. They’re awesome.
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4

bETH — March 6, 2013 at 10:06 am
Mixed the dough last night, can’t wait to get home and bake these tonight!
- beantownbaker — March 6th, 2013 @ 8:38 pm
  
  Yay! I hope you love them 🙂
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5

Vera Zecevic-Cupcakes Garden — March 7, 2013 at 10:22 am

I’m a huge fan of all sorts of cookies, I am always glad to find new,creative recipe.
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Sues — March 8, 2013 at 7:48 am
I love making Funfetti cookies, but have never added chocolate/white chocolate chips. The more the merrier!! 🙂 And they’re super pretty!
- beantownbaker — March 9th, 2013 @ 3:02 pm
  
  Thanks! Funfetti makes everything better.
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7

Katie — September 4, 2017 at 12:35 pm

Can this dough be frozen?
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google — June 14, 2025 at 11:55 pm

Wonderful write-up… This is very insightful.
Keep up the good work