These Nutella Banana Nut Muffins are perfected with a swirl of Nutella goodness. Pecans bring a nutty texture to these muffins.
You know that Banana Bread I made a couple of weeks ago? It’s been on my mind ever since then. And then I saw Jessica over at the Novice Chef Blog post on Facebook her banana muffins with a Nutella swirl.
So of course I did the only sane thing I could think of. I purposely let a banana go overripe. Then proceeded to make these muffins so I could have them all weekend. Chocolate Hazlenut spread is my weakness. Seriously.
Oh my goodness. That chocolate hazelnut spread swirled into this banana nut goodness. Heaven in a muffin. Next I’m going to try it with pieces of chocolate.
Nutella Banana Nut Muffins
1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
1 medium over-ripe bananas, mashed
2 Tbsp granulated sugar
2 Tbsp packed brown sugar
1 egg yolk
1 Tbsp vegetable oil
1/2 tsp vanilla extract
2 Tbsp chopped pecans
Preheat oven to 350°F. Prepare muffin tin by lining with six liners.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a separate mixing bowl, add banana, sugar, brown sugar, egg, vegetable oil and vanilla extract. Whisk together until combined.
Add in the flour mixture slowly. Whisk until there are no lumps. Add in pecans and fold to combine.
Using a cookie scoop, fill muffin tins until they are 3/4 full. Add a dollop of Nutella to each muffin. Take a toothpick and swirl it into the batter.
Bake muffins for 16-18 minutes, or until a toothpick inserted in the center comes out clean.