Peanut Butter Banana Nutella Swirl Muffins

I've been holding out. I looked at my pictures the other day and I realized that I had a backlog of photo-documented recipes which did not make it to the blog press!  Here's a one fresh out of the oven and baked today.

I was looking for some muffins to bring to a busy week of work - and with my growing stash of brown bananas in the freezer, and no fresh fruit blooming at any farms yet, I had my idea. Thankfully, I found some magic ingredients that you can never go wrong with - peanut butter and Nutella. I have never paired them together - but now they will be best friends.

Peanut Butter Banana Nutella Swirl Muffins

Adapted from:  http://www.myloveforcooking.com/blog/

Makes about 15 medium sized muffins.

Ingredients:

1 3/4 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt 

3/4 cup white sugar

1/4 cup softened unsalted butter

1/2 cup smooth peanut butter

2 large eggs

3 large bananas (about a cup)

Nutella

Directions:

1. Preheat oven to 350 degrees.  Get your muffin tin prepped with muffin liners or grease the pan if you are not using liners.

2. In a small bowl whisk the flour, baking powder, baking soda, and salt.

3. In a medium bowl mix butter and sugar until fluffy (with electric hand mixer or Kitchen Aid)

4. Gradually add peanut butter, banana, and eggs.

5. On a slower speed, mix in flour mixture until well blended.

6.  Drop the prepared batter in the muffin liner so that there is still room at the top (don't overfill! - probably about 3/4 full)

7. Quickly stir the Nutella with a spoon and then drop approximately 1/2 TBSP in each muffin liner on top of the batter.  

8. Using a toothpick, swirl the chocolate around to get the desired swirly effect.

9. Bake for approximately 25 minutes or until an inserted toothpick comes out clean after poking a muffin to see if it's done!

10. Cool on a wire wrack and enjoy - served warm is best as the chocolate is still gooey.

Enjoy!

Chocolate Chip Banana Bread

This recipe has gone through too many stained recipe cards and printer paper from butter and dough batter.  This was given to me from my friend Krista during second year university long ago. I don't know where she got it from, but I like to think that her grandmother passed it onto her.  This is one of those classic family recipes that you use and share repeatedly.  Somehow, as my friends will attest, the chocolate chips seem to keep their gooey-melty goodness even long out of the oven. I'm actually making mine for a potluck party this weekend - I may have to sneak a piece just for me before I go!

Chocolate Chip Banana Bread


Ingredients:

1 cup of mashed banana (about three medium sized VERY rotten black bananas, you can use frozen ones just as easily - just thaw for at least an hour before )
1 tsp baking soda
2 large eggs

1/4 cup butter

1 cup packed brown sugar

1 cup of white flour

1/2 cup of whole wheat flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk chocolate chips

Directions:

Preheat oven 350 degrees.
Mash bananas and stir in 1 tsp baking soda - set aside
In a small bowl, beat 2 large eggs
In a separate bowl, cream 1/4 cup softened butter and 1 cup of packed brown sugar
Add eggs and mix
Stir in mashed banana mixture
Add flour and stir with 1/2 tsp of baking powder and 1/4 tsp of salt
Stir in 1/2 cup of chocolate chips

Pour into a greased bread ban and bake for 1 hour.
Remove from pan and let cool for an hour on a cooling rack before slicing.