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Nutella Banana Swirl Muffins #nutella #bananamuffin #muffin #baking #freezerfriendly #breakfast #breakfastrecipe | The Missing Lokness
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Nutella Banana Swirl Muffins

12 muffins
Course Breakfast
Cuisine American
Keyword muffin, nutella banana muffin, nutella muffin
Author Lokness

Ingredients

  • 240 grams all-purpose flour (2 cups)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup canola or vegetable oil
  • 200 grams sugar (1 cup)
  • 2 large eggs (at room temperature)
  • ¼ cup plus 1 tablespoon sour cream (at room temperature)
  • 1 1/3 cups mashed ripe banana (about 3 medium banana)
  • ½ cup Nutella

Instructions

  • Preheat the oven to 350˚F (177˚C). Line a muffin pan with 12 paper liners.
  • In a large bowl, whisk together flour, baking soda and salt.
  • In another large bowl, whisk together oil and sugar. Add eggs and sour cream, and whisk until just combined. Add mashed banana and dry ingredients. With a wooden spoon or rubber spatula, gently fold everything together until just combined.
  • Fill each paper liners half full with batter. Scoop about ¼ teaspoon Nutella and add to each muffin cup in a few additions, so the Nutella is spread out (not in a dollop). Fill the muffin cups with more batter until ¾ full. Once again, scoop about ¼ teaspoon Nutella and add to each muffin cup in a few additions. Using a toothpick, slightly swirl the top part of the muffin.
  • Bake in the oven for 17 – 20 minutes or until golden brown on top and the middle springs back when press slightly. Remove from oven and cool in the muffin pan for 5 minutes. Serve or transfer the muffins to a cooling rack and cool completely.

Notes

  1. When filling the batter with Nutella, try to spread them out and NOT to drop a dollop. The batter can't hold the dollop of Nutella that well, so it will sink to the bottom. 
  2. For storage, keep the muffins on a cooling rack and cover with a towel. They will stay good for the next day.
  3. To freeze, put the muffins to a baking sheet. Place in the freezer for a few hours until harden. Transfer the muffins to a Ziploc bag and keep for a month. When ready to eat, pop one in microwave for about 45 seconds.
(Adapted from Oh Sweet Basil)