24 January 2013

Nutella-Swirled Banana Nut Muffins

Mike and I have this dream that we should open a restaurant.

It's something that will likely never happen, and in all honestly I don't know if we REALLY want it to (it would be A LOT of work!!), but we like to joke about it every now and then.
We have really taken interest in cooking/grilling/baking the last few years.

I never knew it could be so enjoyable to cook meals at home.  I find myself actually preferring a meal at home to going out (well, maybe that has something to do with the fact that a one year old and a two year old at a resturant makes for an interesting dining experience? :)

Mike is definitely the cooker and grill master, while I am the baker.  We like to compliment one another's skills every now and then and when we make something really good we say to one another...


And well, these muffins…. They could TOTALLY be on that hypothetical menu!

Nutella-Swirled Banana Nut Muffins
Adapted from The Novice Chef
Yield: 24 muffins

2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 ripe bananas
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.  Spray muffin pan with non-stick spray.

Whisk together flour, baking soda, baking powder and salt.  Set aside.

In mixing bowl, combine banana, sugar, brown sugar.  Beat in egg, vegetable oil and vanilla extract.  Slowly add the dry ingredients until no lumps.  Stir in walnuts.

Fill muffin pans 2/3 full.  Top each muffin with about 1 tsp of nutella and use a toothpick to swirl into the muffin batter.

Bake muffins for 15 minutes, or until toothpick inserted comes out clean.

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