Tuesday, February 5, 2013
Banana Nutella Muffins - Low fat (before the Nutella addition)
Yay World Nutella Day!
I have this vivid memory of my brother at 5 years old eating Nutella on a sliced piece of fresh Italian bread.
My mom had made him take his shirt off because he couldn't eat ANYTHING without getting it on everything that he owned. Anyways, he must have lost his grip and next thing he knew there was a piece of bread hanging on strong by the powers of Nutella to his little chest.
Oh Nutella, you're hilarious.
Banana Nutella Muffins
2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup plain yogurt
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325°F. Put muffin liners in a pan that can hold 12 muffins. Using an electric mixer; beat eggs and sugar in a large bowl until thick and light, about 5 minutes. Mix in smashed bananas, yogurt, oil and vanilla. Sift in flours, baking powder, baking soda and salt; then beat until just blended. Transfer batter to the muffin liners.
On top of the filled muffin batter place a small spoonful of Nutella onto each muffin and swirl together with a toothpick or chopstick.
Bake the muffins until golden brown on top and a toothpick inserted into center comes out clean, about 25-30 min.