nutella swirled peanut butter banana muffins
Sweet, delicious and comforting treats
Servings: 16 muffins
Calories: 227kcal
Ingredients
- 4 very ripe bananas mashed*
- 1/2 cup creamy peanut butter
- 1/4 cup canola oil
- 1 egg
- 1 teaspoon Vanilla Extract
- 1/3 cup sugar
- 1/4 cup brown sugar
- 1 cup white flour*
- 1/2 Whole wheat flour
- 1/2 teaspoon baking soda
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 19 teaspoons heaping Nutella
Instructions
- Preheat oven to 350F. 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. A stand mixer can be used to beat the wet ingredients.
- Pour dry ingredients into wet ingredients and stir or mix until just combined. DO NOT OVERMIX. Fold in chocolate chips. Scoop batter into prepared muffin pan.Fill 3/4 the way up or just under that, do not over fill.. Drop 1 teaspoon of Nutella on top of each muffin. Swirl with a knife or scoop batter over the Nutella for a filling instead of a swirl. I did a mixture of both.
- Bake for about 20-25 minutes. Baking times may vary.*
- Let cool in loaf pan for 10 minutes, then loosen the edges of the muffin pan with a knife and remove, transferring muffins to a cooling rack.
Notes
* I used four small banana's, if you banana's are on the larger side just use three. * All white flour can be used, just make sure to use1 1/2 cups of flour total. *Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods. * I baked mine for 20 minutes but they were on the dough side, but we like them that way!
Nutrition
Calories: 227kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 153mg | Potassium: 300mg | Fiber: 2g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 2.6mg | Calcium: 40mg | Iron: 1.7mg