Cupcaitering

Wednesday, May 18, 2011

peanut butter nutella swirl banana muffins

This blog post got all screwed up when blogger went down last week, so it has taken me far too long to get it up.

Ever since making the yummy muffins that I blogged about a few weeks ago.  I've been a little muffin crazy.  This banana bread was too much to resist but I didn't quite have enough bananas to make the full loaf.  No problem, muffins it was!  Being the totally predictable person that I am, I had to add chocolate to this combo somehow, and decided to use up a bit of the nutella I had lying around by swirling it in.


These muffins were totally addictive.  It was a good thing that my friend who I had over for some tea and crafting (she taught me how to embroider...I'm officially 85 years old) took some home, because I literally would have eaten the rest had they been there to eat.  This recipe is highly recommended, but if you don't have nutella around, it would be delicious with some chocolate chips, coconut or nothing at all.


Peanut Butter Nutella Swirl Banana Muffins
adapted from Joy the Baker

1 1/2 cups mashed ripe bananas
1/3 cup plain or vanilla fat free yogurt
1/3 cup creamy all-natural peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flaxseed meal
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup chopped dry roasted peanuts
1 tsp nutella per muffin

1. Place a rack in the center of the oven and preheat to 350 degrees F. Line muffin tin with papers and set aside.
2.  In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.
3. In a medium bowl, whisk together mashed bananas, yogurt, peanut butter and melted butter. Whisk in eggs and sugars. Blend mixture until no sugar lumps remain.
4.  Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Fold in the chopped nuts as well. Pour the batter into the prepared tin.  Put 1 tsp nutella on top of each muffin and using a sharp knife or toothpick, swirl around.
5. Bake for 12 to 15 minutes, or until a skewer inserted into the center of the muffin comes out clean.

1 comment:

  1. Lol, I love that you call these "muffins"! These are totally cupcakes with the "icing" baked right inside them! Either way, I want to eat them.

    ReplyDelete