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Nutella Banana Muffins
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Servings:
10
Muffins
Calories:
Author:
Natasha Minocha
Ingredients
1
cup
Wholewheat flour
1/2
cup
All purpose flour
2
tsp
Baking powder
1/2
tsp
Baking soda
1/8
tsp
Salt
1
tsp
Cinnamon powder
1/3
cup
Coconut sugar
You can use any sugar
1
cup
Coconut milk
You can use any milk
1
tbsp
Apple cider vinegar
Regular white vinegar will also work
1/3
cup
Coconut oil
You can use any neutral oil
2
tsp
Vanilla extract
2
small
Bananas, overripe
1/3
cup
Nutella
You can also use chocolate peanut butter / almond butter.
Instructions
Preheat the oven to 180C. Line your muffin tray cavities with paper liners.
Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
Sift together wholewheat flour, all-purpose flour, cinnamon powder, baking powder, baking soda and salt in a large bowl.
Stir in the coconut sugar.
In a small bowl, mash the bananas with a fork. Add the milk & vinegar mixture, oil and vanilla extract.
Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
Put 2 tablespoons of batter in each cup, put 1/2 tsp Nutella on top.
Put another 2-3 tablespoons of batter on top and then another 1/2 tsp Nutella on top of the batter.
With a wooden skewer or toothpick, swirl the Nutella into the batter.
Bake for 20-22 minutes or until a skewer inserted comes out clean with just a few moist crumbs attached.
Serve warm and enjoy!
These muffins can be stored in an airtight container in the refrigerator for 3 days. Reheat in the microwave before eating.