Thanks to everyone who has entered the giveaway! If you haven’t, you still have until Thursday to do so. :)
My very first post was 100% whole grain banana bread and it’s one of maybe four or five baked goods that Mr. Texanerin really loves. The first four months after making that first post, he’d ask to check the page’s stats to see if anyone had commented. But nobody did and it was always the least viewed recipe. For some reason I’m not really sure I understand, this made him very sad. I made him these muffins a while back as a, “Hey! We know the truth. Don’t be sad about your banana bread. At least we know it’s a star.” He’s one of those eat-Nutella-from-the-jar types and I thought he’d really enjoy these. But noooo. I “ruined” his banana bread and “wasted” his Nutella. He’s crazy. These are way better than boring banana bread.
The second time I made these I made them with chocolate hazelnut spread, but the chocolate taste wasn’t strong enough. They were much better with real Nutella but then that’s not so surprising, is it?
These are nice and moist and in my opinion, don’t taste “healthier.” And like I said, way better than plain banana bread.
1 1/2 cups (180 grams) whole spelt, whole wheat pastry, or whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/3 cup (66 grams) unrefined sugar, or normal brown sugar
1/4 cup (80 grams) honey
3 tablespoons canola oil
1 teaspoon vanilla
4 medium super ripe bananas, mashed
1/3 – 1/2 cup (85 – 128 grams) Nutella
Line 12 muffin tins with liners. Preheat your oven to 350°F / 175°C. In a medium-sized bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and sugar. In another medium-sized bowl, lightly beat the eggs. Add honey, canola oil, vanilla and mashed bananas. Add the wet mix to the dry mix, but just until combined. Spoon about 1/4 cup of the batter into each liner. Then drop about 1 tablespoon of Nutella over the batter. Then fill the liners with the remaining batter. Add another spoonful of Nutella to the top and swirl around with knife. If the Nutella is giving you trouble, you can put some in a bowl and microwave it for a few seconds until it’s a little melted. Bake for about 18 – 22 minutes or until a toothpick comes out clean. Yields 12 muffins.
Adapted from my 100% whole grain banana bread