This is a heck of a name to say, but oh so worth it!!! These babies are RICH and go great with coffee! I got this recipe from Kitchen Daily and adapted it a bit, so check out the original as well. The riper the bananas, the better, so go for the mushy ones turning black…mmmm. The original recipe calls for oil, but I substituted applesauce and it worked wonders. You want to indulge? Go for this recipe for sure!! Enjoy!
INGREDIENTS
3 ripe bananas, mashed
½ cup creamy peanut butter
¼ or 1/2 cup of applesauce
1 egg
1 tsp vanilla
½ cup brown sugar
1 ¾ cup Trader Joe’s gluten free flour
1 tsp baking soda
½ tsp salt
¼ cup chocolate chip
12 tsp (heaping) Nutella
DIRECTIONS
- Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray or line with muffin cups. You can also make 24 mini muffins. Set aside.
- In a medium bowl, stir together flour, baking soda and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, applesauce, egg, vanilla and brown sugar. A stand mixer can be used to beat the wet ingredients.
- Pour dry ingredients into wet ingredients and stir or mix until just combined. Do not over mix. Fold in chocolate chips. Scoop batter into prepared muffin pan. Fill 1/2 the way up or just under that, Drop 1 teaspoon of Nutella on top of each muffin. Spoon more batter over the Nutella, filling the cups 3/4 the way full. Add a teaspoon more of Nutella on top and swirl with a knife or toothpick. Do the same for mini muffins. Bake 20 to 25 minutes (10-12 for mini) or until lightly browned on top.
- Let them cool in the pan for 10 minutes, then loosen the edges of the muffin pan with a knife and remove, transferring muffins to a cooling rack.
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