Chocolate-Hazlenut-Swirled Banana Muffins
Prep Time
15 min.
Cook Time
22-24 min.
Serving Size
12 muffins
Chocolate-hazelnut spread and bananas are a natural combo, and swirled together they make these muffins super delicious.
Ingredients
- 1 cup (250 mL) milk
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 2 cups (500 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) butter, melted and cooled
- 2/3 cup (150 mL) granulated sugar
- 2 eggs
- 2-3 mashed overripe bananas
- 1/2 cup (125 mL) chocolate-hazelnut spread
Directions
| 1. | Preheat your oven to 375°F (190°C). Butter a muffin pan or line with paper liners. |
| 2. | In a small bowl, stir together milk and lemon juice. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a medium bowl, whisk together milk mixture, butter, sugar and eggs. Stir in mashed bananas; mix well. Pour over dry ingredients; stir just until combined. Drop chocolate-hazelnut spread by spoonfuls over batter; fold and swirl into batter. Don’t overmix. |
| 3. | Spoon into prepared muffin pan. |
| 4. | Bake for 22 to 24 min or until a tester inserted in the center comes out clean. Let cool in pan for 5 min. Transfer to a rack to cool completely. |
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