By the end of a long, relaxing winter break, I was tapped out of innovative breakfast ideas. You see, on school days I get away with serving bowls of cereal but on weekends I become a short order cook. “Banana Coconut Pancakes? You got it.” “Waffles, no problem!” “French toast, coming your way.” “Eggs, how would you like them?”
Well, after 11 days my well had run dry. A quick search on Pinterest for “Nutella Breakfast” (how could I go wrong?) led me to these Nutella Banana Swirl Muffins on popsugar.com. Quick, easy and crowd-pleasing are all mandatory on a lazy Sunday morning. This recipe ranks high on all accounts with the crowd-pleasing factor being off the chart.
So, make these muffins tomorrow morning if your family has off for Martin Luther King Day or this weekend, if not. And if you’re quick enough, you may even be able to squirrel some away in a zip-lock bag to pull from the freezer for a special mid-week breakfast.
- 2 c all-purpose flour
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 4 medium over-ripe bananas, mashed
- 1/2 c granulated sugar
- 1/2 c packed brown sugar
- 1 large egg
- 1/4 c vegetable oil
- 2 tsp vanilla extract
- 1/2 c chopped pecans, optional
- Preheat oven to 350°F. Line muffin pan with liners.
- In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
- In large bowl, whisk together banana, sugar, brown sugar.
- Beat in egg, vegetable oil and vanilla extract.
- Slowly whisk in the flour mixture, until there are no lumps.
- Fold in pecans, if using.
- Fill muffin tins 3/4 full.
- Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.
- Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm or store in an airtight container until ready to serve.