Banana Nutella Muffins
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂
beantownbaker — November 24th, 2013 @ 6:05 pm
Are pom seeds the best.
I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.
Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.
Happy Thanksgiving!
beantownbaker — November 24th, 2013 @ 6:09 pm
Thanks! Happy Thanksgiving to you!
Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.
Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!
beantownbaker — November 24th, 2013 @ 6:11 pm
This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.
It looks fantastic! thanks a lot for sharing the recipe
beantownbaker — December 1st, 2013 @ 6:49 pm
It’s really quite tasty. Let me know if you try it out!