It’s been a while! Kashi Go Lean Crunch cereal has been my primary source of nutrients this last week. The lights burned out in our kitchen and my husband and I were both too lazy to replace it! So after 4:30 when the sunset, we had to limit ourselves to food that didn’t require cooking.
But yesterday the light-bulb was replaced! Thankfully, because I was really craving muffins.
Today I made Banana Nutella Muffins:
They were delicious! I might try a touch of cinnamon next time. Â They aren’t overly sweet like normal muffins–they taste more like banana bread with a bit of Nutella. Â The two are surprisingly perfect together!
Banana Nutella Muffins
Makes about 16
Â½ c softened butter
Â½ c sugar
3 large ripe bananas, mashed
1/3 c Nutella
Â¼ c, 3 Tbs milk
1 tsp baking soda
2 cups flour
2 tsp baking powder
additional chocolate spread, like Nutella
Beat eggs, butter, and sugar. Fold in mashed bananas. Stir in Nutella (or other chocolate spread) and milk.
In separate bowl, stir together baking soda, flour, and baking powder. Add to to wet mixture and stir until mixed. Batter will be lumpy.
Fill ungreased or lined muffin cups 2/3 full. Bake for 25 to 30 minutes at 350F (178C). If desired, lightly frost with chocolate spread.
As per usual, I didn’t use actual Nutella, but a more *adult* version I picked up a few weeks ago. I prefer it to Nutella because it’s much less sweet and has more of a hazelnut taste. The amount of chocolate spread called for in the recipe above may need to be reduced if you’re using actual Nutella.