I was reading through the new issue of All You Magazine and came upon an interesting twist on banana bread, a banana Nutella nut muffin. I had some ripe bananas and I knew it was a good time to give this recipe a whirl.
BEFORE
AFTER
I couldn't find the recipe on the website, so I've typed it out. But to get more recipes from the magazine just take a look! All You Magazine
Banana Nutella Muffins, Recipe from All You Magazine
Ingredients:
1 cup all purpose flower
1 cup whole wheat flower (if you dont have use all purpose flower)
2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) butter softened
3/4 cup sugar
2 large eggs
3 ripe bananas (~1 1/2 cups)
1 tsp vanilla extract
2/3 cup chopped walnuts or pecans (optional)
1/4 cup Nutella
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line 12 cup muffin tin with paper liners, or coat pan with cooking spray.
2. In a bowl, combine flours, baking powder and sale.
3. In another bowl, mix butter and sugar lightly for about 3 minutes. Beat in eggs, mashed bananas, and vanilla until smooth. Gradually stir in flour mixture. Fold in nuts
4. Divide batter among muffin cups. Spoon 1 teaspoon Nutella on top of each muffin. Swirl together Nutella and batter with a knife or tooth pick.
5. Bake until muggins are golden, about 22 minutes. Let cool in pan for 5 minutes, invert on to wire rack, turn muffins right side up and let cool completely.
Nutrition: 350 calories per serving, 15 grams fat (6g saturated), 52mg cholesterol, 3 grams fiber, 5 grams protein, 40 grams carb, 173 mg sodium.
Ingredients:
1 cup all purpose flower
1 cup whole wheat flower (if you dont have use all purpose flower)
2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) butter softened
3/4 cup sugar
2 large eggs
3 ripe bananas (~1 1/2 cups)
1 tsp vanilla extract
2/3 cup chopped walnuts or pecans (optional)
1/4 cup Nutella
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line 12 cup muffin tin with paper liners, or coat pan with cooking spray.
2. In a bowl, combine flours, baking powder and sale.
3. In another bowl, mix butter and sugar lightly for about 3 minutes. Beat in eggs, mashed bananas, and vanilla until smooth. Gradually stir in flour mixture. Fold in nuts
4. Divide batter among muffin cups. Spoon 1 teaspoon Nutella on top of each muffin. Swirl together Nutella and batter with a knife or tooth pick.
5. Bake until muggins are golden, about 22 minutes. Let cool in pan for 5 minutes, invert on to wire rack, turn muffins right side up and let cool completely.
Nutrition: 350 calories per serving, 15 grams fat (6g saturated), 52mg cholesterol, 3 grams fiber, 5 grams protein, 40 grams carb, 173 mg sodium.
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