nutella. banana. muffins. {i.e. heaven}

ok, so if you follow me on instagram {@carabrooner}, you know what we had for breakfast.  nutella banana muffins.  well, i received so many requests for the recipe (which i wish i could claim as my own) that i thought i’d just throw it on here for all to enjoy (good suggestion lindsay!).  i have made these a few times, and they are the perfect way to use overripe bananas – because, let’s be honest, even if you buy just two bananas, one will go bad.  i am warning you, you will want these for breakfast, lunch, dinner, and dessert, and just try not to eat any nutella while you’re making these.  i say it’s impossible.  at least in this house.  so without further ado…..

muffins

nutella banana muffins

yield: 18 muffins

ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup chopped pecans  {i left these out since i’m not a huge fan of pecans}
nutella

directions:

preheat oven to 350°F. line muffin pan with liners.

in a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. set aside.

in large bowl, whisk together banana, sugar, brown sugar. beat in egg, vegetable oil and vanilla extract. slowly whisk in the flour mixture, until there are no lumps. fold in pecans.

fill muffin tins 3/4 full. top each muffin with about 1 teaspoon of nutella and use a toothpick to swirl it into the batter.

bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

serve warm or store in an airtight container until ready to serve.

in other news, we’ve done some fun stuff around this house the last few weeks that i’m excited to share.  hope to do that soon.

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