Winter is muffin season in my house. I make muffins more now than I ever do in the summer. I think it’s because they’re so comforting. Plus, my kids gobble them up! In an effort to make them healthier I try to use good fats and keep the sugar content fairly low. For a pop of flavor I add a little dollop of Nutella on top.
I recently started using avocado oil and I’ve come to love it. It is simply oil pressed from the avocado and it can be used in cooking and baking just like olive oil. It’s known for being a good source of vitamin E and is touted for heart-healthy benefits. Because it’s a neutral oil, it only adds the subtlest nutty flavors to baked goods.
These Banana Nutella Muffins have become a recent favorite this winter because they taste like banana bread to my kids. They’re on the healthier side and can be made in a jiffy — they’ll be in the oven in 10 minutes flat! Once they cool down they are all set for the lunchbox.
Banana Nutella Muffins
- 3 medium ripe bananas, mashed
- 2/3 cup light brown sugar
- 1/4 cup sour milk (milk with 1 teaspoon vinegar or lemon juice added)
- 1/3 cup avocado oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- Nutella, for frosting
- Preheat oven to 350 F.
- In a large bowl mix the bananas, sugar, milk, avocado oil, and vanilla until completely incorporated. It is okay if there are chunks of banana in the batter, but the rest of the batter should be smooth.
- In a small bowl mix the flour, baking soda and powder, and salt. Then fold this into the wet batter and stir well until completely incorporated.
- Line a muffin tin with paper liners and dollop equal amounts of the batter into each cup. They should each be about half full.
- Dollop 1 teaspoon of Nutella on top of each muffin and stir it into the top of the batter with a toothpick.
- Bake the muffins for 20-22 minutes, or until the tops are golden brown. Remove them from the oven and allow them to cool completely. Serve.