Tuesday, July 8, 2014

Nutella Stuffed Banana Muffins

Darn those $5 Fridays at my local grocery store. I buy all kinds of stuff that I don't really need like 8 jars of peanut butter, 2 bulk bags of potato chips, and 3 jars of Nutella. No, wait...buying Nutella is always a good thing to do. 

There are so many uses for it - eating huge spoonfuls of it at midnight while catching up on all those trashy Bravo TV shows, slathering it on graham crackers for S'mores (seriously, SO good!), and hiding it in the middle of cookies, cupcakes, and muffins like these banana muffins.

The muffins are good on their own, but add a surprise dollop of Nutella in the middle that gets all melty and gooey in a warm muffin...deeeeelicious!  

Nutella Stuffed Banana Muffins
Servings: 18-20 muffins

3 ripe bananas, peeled
3/4 cup granulated sugar
1/2 cup vegetable or canola oil
2 large eggs
1/4 cup plain Greek yogurt
1/2 tsp. vanilla extract
2 cups gluten-free flour blend, such as Cup4Cup (already includes xanthan gum)*
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Mini chocolate chips
Raw sugar

(*I used a gluten-free flour blend, but you could try substituting with all-purpose flour.)

On a wax-lined baking sheet, drop 20 teaspoon size dollops of Nutella. (I just used two spoons.) Place in the freezer for 2 hours or until firm.

Preheat the oven to 350°. Prepare muffins pans with cupcake liners. 

In a large bowl, mash the bananas with a fork. Whisk in the sugar, oil, eggs, yogurt, and vanilla until smooth.

In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Stir the dry ingredients into the wet ingredients until well blended. 

Place a few tablespoons of batter into the bottom of each well. Place a frozen Nutella dollop in the center. Add remaining batter on top so that the wells are 2/3 full. Sprinkle mini chocolate chips and raw sugar over the top. Bake for 18-20 minutes, or until the top feels slightly firm to the touch. Transfer the muffins to a cooling rack to cool completely.

Source: adapted from megan lierman

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