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Wednesday, February 5, 2014

Hazelnut Chocolate Chip Banana Muffins

Today is World Nutella Day so of course I had to find a new way to experiment with this chocolaty, hazelnut goodness. My kids just LOVE Nutella and a jar really doesn't last very long in our house. They love it on toast, combined with peanut butter on sandwiches or just eaten out of the jar with a spoon.

For today's recipe I mixed the Nutella in with the batter from my Banana Chocolate Chip Bread (which is in my cookbook) since my youngest was craving some banana muffins for breakfast. The Nutella really added another delicious layer of flavor to these muffins and there is nothing better than fresh baked muffins to start your day. ~Enjoy!

Hazelnut Chocolate Chip Banana Muffins
Prep Time: 15 minutes   Cook Time: 20-25 minutes   Yield: 18
  • 1 Large Egg
  • 1 c. Granulated Sugar
  • 1/2 c. Canola Oil
  • 2 tbsp. Milk
  • 1/3 c. Nutella (or other hazelnut spread)
  • 2 Bananas, peeled
  • 1/2 c. Water
  • 2c. All-Purpose Flour
  • 1 tsp. Baking Soda
  • 1/2 c. Mini Chocolate Chips
  1. Preheat oven to 350 degrees. 
  2. In a large bowl, combine the egg, sugar, oil, milk and Nutella. Mix well. 
  3. Add the bananas and water to a blender and pulse until creamy; then add it to the egg mixture. 
  4. Stir in the flour and baking soda and mix until all ingredients have been incorporated; then stir in the chocolate chips. 
  5. Line cupcake tins with liners, fill each liner with approximately three-quarters of the way to the top and bake for 15-20 minutes or until the tops spring back when lightly touched or a toothpick comes out clean when inserted into the center. 
Nutrition Facts
Calories 182, Carbs 27.3g, Fat 7.8g, Protein 2.2g, Fiber 1.1g, Sugar 16.2g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

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