Banana Nutella Swirl Mini Muffins
This one was a request from the husband… no, not Courtney (as evidenced by the fact that it’s not chocolate chip cookie cake, the only thing he seems to request). This was a request from the work husband. “You should make Nutella Swirl Muffins, just sayin'” he suggested casually, in between trying to making sure that I know where the Senate physician’s office is located and trying to get me to show some interest in last night’s Game of Thrones (equally unsuccessful efforts). The baking request was successful, however. Much more successful than his past attempts, which involved whining “but Jo, no one bakes in the office anymore!”
That’s because I love specific requests. I was quickly hopped on foodgawker.com and looked up Nutella swirl muffin recipes (turns out there are 21!) I thought about the ripe bananas sitting at home on the counter, and we had a winner. Of course Courtney negotiated his fair share, as he always does when I bake for the office: “But I’m your husband, I should get all of the mini muffins!” “How about eight?” “Okay, not including the three I just eight.” “Ten, total. Final offer.” Luckily this recipe makes a big batch. After both husbands negotiated their fair share, I think there were even a couple left over for the rest of the office.
Banana Nutella Swirl Mini Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 medium over-ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- Nutella
Directions:
- Preheat oven to 350°F. Spray muffin pan with cooking oil.
- In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined.
- In the bowl of your mixer, beat together mashed banana and both sugars. Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture until there are no lumps.
- Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.
- Bake muffins for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
Servings: 45 mini muffins or 18 full-sized muffins
