Soft and moist, butter-free banana-hazelnut muffins stuffed with creamy Nutella
Do you have a bunch of ripe bananas sitting on your kitchen counter? And are you wondering if today is the day you will finally throw it away? Because let's face it: no one will eat those bananas. They are way past their kind-of-ok stage, and way into the too-mushy-to-be-any-good phase.
Like you, I really hate throwing away food. So my bananas just sit on the counter for the longest. But it's really not my fault. No one in my house likes bananas when they are still green, and definitely no one eats them if they are ripe. Thi means, each banana has a about a three day time-span in which it should be eaten. Not a day less, and surely not a day more!
Today I decided NOT to throw away my ripe bananas and find a creative way to use them. So I baked these super yummy butter-free muffins, filled with hazelnuts and with a heart of nutella. Delicious! And I'm sure you know by now, hazelnut and Nutella combination is one of my favorite! Here is how I made these muffins:
Ingredients: to make 12 muffins
- 2 ripe bananas
- 2 eggs
- 1/2 cup (100 gr) of sugar
- 1/2 cup (120 ml) of vegetable oil
- 1/2 teaspoon of vanilla extract
- 1.5 cups (225 gr) of all-purpose flour
- 2 teaspoons of baking powder
- a pinch of salt
- 1 cup (75 gr) of chopped hazelnuts
- 12 teaspoons of Nutella
- about 1 tablespoon of raw coarse sugar (optional)
1. Preheat the oven to 350º F (175º C). In a large bowl mash the bananas with a fork, or a potato ricer (like I did) and mix in the eggs.
Bake for about 25 minutes until the top are brown.