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. 
I think I use my apple corer once a month but the time it saves me is so worth storing it!
The pie looks beyond delicious. I haven’t been feeling apple desserts this year but this is one I could get into.
I am making Thanksgiving dinner for the first time this year and I think this pie is definitely going to make it to my table!
This pie would def be great for Thanksgiving dinner Sarah!
This pie looks incredible! My husband loves apple pie and I am planning on making this for him!
Um seriously-this looks ridiculous! I always think that my moms apple pie is the best but…
I’m not a huge fan of apple pie (I make it for a certain someone I live with), but an apple pie with a crisp-like topping and spiced filling is one I could definitely get behind.
And I seriously want one of theose peeler/corer/slicer things. Every year I go to Freeport and inevitably someone in LL Bean is demo-ing one.
Now that’s a delicious apple pie!I saw your blog from the foodie blog roll and I like what you have here.if you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget at the end of this post and it’s all set, Thanks!
Looks delcious! I love my apple peeler/corer/slicer machine. I use it for crisps, apple cakes, applesauce, etc. My husband packs my lunch too…it is nice to be spoiled!
We LOVE apple desserts in our house…I’ve bookmarked this delicious looking pie and will try it soon! : )
Beautiful treat. Look so yummy.
Ok it’s been decided….I’m making this for Thanksgiving! Amazing!!!
What an awesome twist on apple pie! It looks stellar Jen. Bravo!