Peanut Nutella continues to be a source of inspiration. It’s like it’s calling to me from my pantry. Begging me to put it in to any bake. A banana bread muffin seems like a pretty obvious choice, admittedly. I already put peanut butter and Nutella on banana bread. Why not swirl it all together?
I got coffee with a friend the other day, and we started talking about books, and I pulled up some of my Goodreads reviews. She kept laughing reading all my bad reviews, and said that I should read more bad books just so she could read my takedown reviews. Unfortunately, I do agree with her. My best writing is when I’m complaining and doing a total takedown. It’s even better when I feel heated about it.
But… *sigh* what a position to be in. I hate listening to other people complain. I hate when I complain. And yet… it seems to generate some kind of creativity. I have, perhaps, known this for quite some time. But to hear it supported by another person just validates it.
Unfortunately, I can’t complain about these muffins. Banana bread? Peanut Nutella? A beautiful trio of flavors? Moist? One banana? One bowl? Breakfast treat? I have no complaints. No vicious take down. You will only be getting my most boring writing. I have nothing to say!
I suppose I’ll never have my full complain-y, takedown writing on this blog, because I’m probably not going to post about a bake gone so wrong that I want to complain. Ah, well.
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PinDescription
Makes 10-12 muffins or one 9×4 loaf
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1 large egg
- Just under 1 cup milk
- 1 1/2 tsp vanilla
- 1 ripe banana, mashed with a fork
- 1/2 cup Peanut Nutella or plain Nutella
Instructions
- Preheat oven to 350F. Line a standard muffin tin with muffin liners.
- Melt the 1/2 cup unsalted butter, the pour into a large mixing bowl to cool slightly.
- In a medium sized mixing bowl, combine the flour, baking soda, and salt. Whisk well to combine, and set aside.
- To the butter, add the sugar. Add the egg to a liquid measuring cup and then add milk to make one cup. Add this to the mixing bowl with the butter and sugar. Whisk well. Then add the 1 ripe banana, mashed with a fork, and whisk until everything is well combined.
- Finally, fold in the flour mixture, stopping when there are still a few streaks of dry flour left. Don’t over-mix.
- Separate about 1 cup of the batter and mix in the Nutella. It can help to microwave the Nutella for 30 seconds to make it easier to stir.
- Pour batter into the prepared muffin tin, alternating with globs of the Nutella batter, aiming for a marbled effect.
- Bake muffins for about 25-30 minutes, until the muffins are risen and golden brown on top, and a toothpick inserted in the middle comes out clean.