I’m back today with a recipe I think you’ll love. I found this one on Half Baked Harvest, and since our girls love peanut butter and nutella sandwiches, I knew they’d like these. I adapted it only very slightly this time, but next time, I think I’ll try using only whole wheat flour. I’m glad I took a picture of these right away because they didn’t last long…we ALL enjoyed eating them for breakfast and snacks.
Peanut Butter Nutella Banana Muffins
3 ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup canola oil
1 teaspoon vanilla
1/3 cup sugar
1/4 cup brown sugar
1 cup white flour
1/2 whole wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
18 heaping teaspoons Nutella
Spray two muffin pans with nonstick spray. Set aside.
In a medium bowl, stir together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg, vanilla and sugars. I used a hand mixer.
Pour dry ingredients into wet ingredients and stir or mix until just combined. Fold in chocolate chips.
Scoop batter into prepared muffin pan. Fill each cup 3/4 of the way. Drop 1 teaspoon of Nutella on top of each muffin and swirl with a knife.
Bake at 350 for about 20-25 minutes. Transfer to a rack to allow them to cool.