...I bought bananas. I came home from the store to see that we already HAD bananas.
I had two choices:
1. Do what I did last time this happened and freeze them for smoothies, or
2. bake with them.
I decided to marry the bananas with Nutella.
Aww...look. They're snuggling.
Here's the low-down: the mashed bananas keep the muffins soft and moist, the salted butter and kosher salt give a double-shot of salty to the sweet, the nutmeg & cloves add just a bit of spice and interest, and the Nutella? Well, it pushed the delicious factor over the top.
Want to make them? Yes, yes you do. Here's how...
Nutella-filled Banana Muffins
2 cups unbleached, all-purpose flour
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/2 cup (1 stick) salted butter
1 cup sugar
2 medium bananas, mashed
1/3 cup milk
2/3 cup Nutella
Preheat oven to 350. Line 12 regular size muffin tins with liners and lightly spray with cooking spray (this will keep the muffins from pulling away with the liners). Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
With an electric mixer, cream the butter and sugar together until smooth. Beat in the egg, mashed banana, and milk. Scrape down the sides and bottom of bowl as needed.
With a silicone spatula, gently stir the dry ingredients into the wet. Divide the batter into the 12 muffins tins. Bake 20 minutes, or until a toothpick comes out clean.
Meanwhile, spoon the Nutella into a pastry bag fitted with a large tip. (I used a Wilton 4B.) Once the muffins are cooled, poke the tip into the center of each muffin. Fill until you see the muffin expand a bit and, while squeezing, pull the tip up and out of the muffin.
Oh! And if you still have banana muffins on the brain, check out this deliciousness from Jessica at How Sweet It Is. Can you say, "swoon?"