Chocolate Banana Muffins
- Yield: 12 1x
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tspo baking powder
- 1/2 tsp salt
- 4 medium over-ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1 cup hazelnut chocolate spread
Instructions
- Preheat oven to 350°F. Line muffin pan with liners.
- In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
- In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fold in the chopped walnuts.
- Fill muffin tins up to 3/4 full. Top each muffin with about 1 teaspoon of chocolate hazelnut spread and use a toothpick to swirl it into the batter.
- Bake muffins for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm or store in an airtight container until ready to serve.