Everyone knows how much I love Nutella. Well, I love my homemade version, so I guess you could say I actually love chocolate hazelnut spread..... but somehow 'banana chocolate hazelnut spread muffins' just don't sound as appealing.
I make these muffins for my two little boys, but I can't resist grabbing one or two for myself. These are to be used as a snack, and not a dessert, so there isn't going to be a whole lot of sugar used here. My homemade chocolate hazelnut spread has much less sugar than traditional store-bought Nutella, which makes me feel good about making these. if you haven't made any yourself yet, check out my recipe here.
Ok. On to the muffin making.
What you need:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 1/2 cups mashed, very ripe bananas
1 teaspoon vanilla extract
1/4 cup chocolate hazelnut spread
extra butter for greasing the muffin tin
How to make it:
1: Preheat the oven to 350°, and grease a 12-cup muffin tin with butter, or use paper liners.
2: In a medium-sized bowl, combine the flour, baking powder, and salt.
3: For this step, you'll need an electric mixer. On medium-high speed, cream the butter and sugar together until light and fluffy, which should take about three minutes. Beat in the vanilla, eggs, and bananas until smooth.
4: Using a spoon, gently and gradually stir in the flour mixture.
5: Divide the batter evenly among the muffin cups, and place 1 teaspoon of chocolate hazelnut spread on top of each cup. Swirl the spread and batter together a little bit with a toothpick.
6: Bake for roughly 22 minutes, or until golden brown on top. Let the muffins cool for five minutes in the pan, then flip them out onto a wire rack. Turn them all right side up and let cool completely.
My kids absolutely love these for snack, and I don't mind letting them have an extra little smidge of my homemade chocolate hazelnut spread on top.