Like everyone else, only half the bunch of bananas gets eaten, leaving the rest to start going brown on the counter. The difference is, once I developed this recipe, I don't care. In fact, maybe I buy bigger bunches to ensure I have excess bananas and a damn good excuse to make these again.
While this recipe is very decadent using both chocolate chips and Nutella, you could lighten it up very easily and omit the chocolate and add nuts (or not) since the base of this is a reasonably healthy option.
I do find that the size of the bananas will make a difference so when in doubt, use more banana or add a little extra yogurt if you find the batter to be a little dry. Just be careful not to overmix it otherwise you end up with tough muffins. Only mix until the ingredients are just combined.
Hope you'll try this and love it as much as we do. Happy baking!
Heavenly Chocolate Hazelnut Filled Banana Muffins
Makes 12-15 muffins
1/3 cup unsalted butter, melted and slightly cooled
1/2 brown sugar, lightly packed
2 large or 3 medium bananas, lightly mashed
1 teaspoon real vanilla extract
1 large egg
1/3 cup yogurt, plain or vanilla
1 1/4 cups unbleached all purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt or Kosher salt
1/2 cup semi-sweet chocolate chips
4 teaspoons Nutella or other chocolate hazelnut spread
*For a healthier version, omit the chocolate chips and Nutella and opt for walnuts or pecans.
Preheat oven to 350 degree Fahrenheit. Melt butter in microwavable dish and set aside to cool.
In medium bowl, lightly mash bananas with a fork, leaving some small, bite sized pieces. Add butter, sugar, egg, vanilla and yogurt to bowl and mix well with a fork. Set aside.
In a large bowl, combine flour, cinnamon, salt, baking soda and baking powder. Stir well to combine.
Make a well in middle of the dry ingredients and add the wet mixture. Stir gently until just about combined, do not over mix. Add chocolate chips and stir until combined.
In a lined or greased muffin pan, add batter until about half full. Spoon roughly a 1/4 teaspoon of Nutella into the middle of each muffin, keeping it centered as best you can. Top muffins with batter until each muffin is 3/4 full. Gently spread the top batter to fully cover the chocolate filling.
Bake for 22-25 minutes. Tops should be golden brown and an inserted toothpick should come out clean. Allow muffins to cool in pan for at least 5 minutes before transferring to wire cooling rack.
Be sure to tag @crushfoodandwine if you try this recipe!