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 like to stuff my squash with something savory, like spicy sausage stuffing but your dish makes me re-think the whole concept!
WOW this looks so good! Thank you for this recipe!
I’m so glad you liked this. It is absolutely one of our favorite side dishes this time of year. Your pics are beautiful!
what an awesome recipe!!! keeping it in mind…..
This looks so delicious! I have an acorn squash sitting on my counter at home…
This looks awesome! I roasted an acorn squash the other night and chopped it up and threw it in a salad. You’re making me wish I had stuffed it instead though!
I linked to this recipe from Examiner. 🙂
This is awesome! Thanks for the post, the pics are great. Have never tried this before, it is a must. Also we will certainly be telling all of our walnut loving friends about it. This is a perfect post for #WalnutWednesday!
These looks fantastic!! great post 🙂
WOW – these do look like the perfect side dish. Will definitely have to give them a trial run before turkey day.
hmm… is this something you think could be adapted for use with butternut squash? Obviously not really “stuffed”. I have a butternut that I’m looking for something to do with…
Yum!!! 😀
What a delicious and tasty looking recipe! It just screams Fall!