Nutella Banana Muffins
All purpose flour
You can use any sugar
You can use any milk
Apple cider vinegar
Regular white vinegar will also work
You can use any neutral oil
You can also use chocolate peanut butter / almond butter.
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.
Nutella Banana Muffins -
-April 8, 2020