Two’s company, three’s a crowd. Not a problem when the crowd is three over-ripe bananas pushing their way to fame with chopped dark Belgium chocolate, and Nutella. This combination is all the rage and for good reason.
This was a five minute blog post, because unlike many other recipes presented here, this took very little effort. Every day this week, I glanced over at the bananas on the counter, watching them turn riper and riper until they were nearly black. I picked them up to throw them into the trash and my food sense stopped me. I remembered last year I a made banana pancakes topped with warmed Nutella and it was a big hit.
Just like that, my hand grabbed the Nutella and 40 minutes later, we had muffins and a little crowd of hands grabbing them. It was spur of the moment Nutella goodness.
I topped the muffins with some toasted chopped hazelnuts, but if I had to do it over, I would add crispy bacon or prosciutto like I did in this chocolate hazelnut bread pudding.
I shot a few pictures and it was done. It’s not usually like that. Sometimes I have a great idea brewing for weeks and it flops. Today, I didn’t think at all, and it worked.
I added about a teaspoon of Nutella to each muffin after they were scooped. You can always add more later if it’s not enough for your taste. Just microwave it first for about 10-15 seconds, before topping your muffin.
I love my stone muffin pan.
If you like muffin liners, these silicone liners are great and resuseable.
Earlier in the day I asked Amy at the Fearless Homemaker what I should do with the bananas and it was suggested that I add them to her delicious no bake peanut butter energy bites. I might just do that the next time. Tell me, how would you use three over-ripe bananas?
I also have an award winning banana bread.
Banana Nutella Muffins
- 1 cup all purpose flour
- 1 cup spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 very ripe bananas
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 1/2 cup grapeseed oil or canola oil, or 1/2 cup melted butter
- 2 eggs
- 1 teaspoon vanilla
- 2 ounces dark chocolate chopped (can use 1/2 cup of chocolate chips)
- 1/4 cup Nutella or more
- chopped toasted hazelnuts for garnish optional
- Mix together, flour, baking powder, baking soda, salt in one bowl. Set aside.
- Smash bananas with a fork. Add in sugar, eggs, yogurt, oil, vanilla.
- Add to flour mixture. Add in chopped chocolate.
- Scoop into muffin pan. Makes 12 muffins.
- Spoon in about 3/4 teaspoon of Nutella into each muffin. You can use more, if you desire.
- Bake at 350 for 25-30 minutes.
- Garnish with chopped toasted hazelnuts if desired.
I like to use oil in my quickbreads and snack cakes. You can use melted butter in this recipe.
You can swirl more Nutella through the muffins if desired, or if you prefer, serve muffins with option of topping with more Nutella. I find these best served warm.
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