Рецепт Banana Nutella Swirl Muffins (Eggless recipe)
Blogging Marathon# 55: Week 2/ Day 1
Theme: Nutella Galore
Dish: Banana Nutella Muffin
We are starting a brand new week of blogging marathon today and my theme for this week is 'Recipes made with Nutella or Chocolate Hazelnut spread'. I knew right away that my kids would love whatever I make for this week since they absolutely LOVE Nutella.
For the first day, I made a moist & delicious banana muffins with nutella swirls. I can't stop myself from bananas even though I know very well that by day 4, they will start to smell very 'banana-ey' and no body in the house would really want to eat them. I try and find some interesting ways to use the overripe bananas and these muffins with Nutella swirls sounded just perfect.
I replaced the all purpose flour in the original recipe with wholewheat pastry flour and used egg replacer powder instead of the egg. I reduced the sugar quantity in the recipe and found the muffins just right for my taste. If you want sweeter muffins increase the total sugar to 1 cup.
Muffins turned out moist & delicious. Not just my kids, even my mom said she liked these muffins. The Nutella swirls on the top bake into a beautiful pattern and tastes delicious too.
Recipe adapted from here:
Ingredients:
- Wholewheat Pastry Flour - 2cups (or substitute with all purpose flour)
- Baking Soda - 1tsp
- Baking Powder - 1tsp
- Salt - ½tsp
- Over ripe Bananas - 3~4 medium, mashed
- Sugar - ½cup
- Light brown Sugar- 2tbsp (optional)
- Egg Replacer powder- 1tbsp whisked in 3tbsp water (or use 1 large egg)
- Oil - ¼cup
- Vanilla extract - 2tsp
- Pecans or Walnuts - ½cup
- Nutella - ½cup
Method:
Preheat oven to 350°F. Line a muffin tin with paper liners or grease them.
In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
In a large mixing bowl, add the mashed banana, sugar and brown sugar. Beat in the egg mixture (or egg), oil and vanilla extract.
Add the dry ingredients to wet ingredients and mix until just combined. Fold in the nuts.
Fill the muffin tins ¾ full. Top each muffin with 1~2tsp 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.
Cool on wire rack. Store in an airtight container for up to 4 days.