Nutella Banana Muffins

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These Nutella banana muffins fall somewhere between gooey delight and incredible decadence. It’s the fantastic combination of bananas and chocolatey Nutella, making them the sweetest distraction!

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: American

Servings: Muffins

Calories: 280kcal

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.

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