Banana Nutella Muffins

Things no one tells you about making homemade salsa:

*Okay, so this has nothing to do with today's recipe, I know. But I am currently sitting in "salsa house" and must share. Besides, some of you might be contemplating making some salsa soon, and you need to be warned. I'll post all my nuggets of wisdom again with the recipe, don't worry! Now, where was I?* 

Things no one tells you about making homemade salsa:

First: Wear gloves. Don't be a hero, you are slicing up jalapenos, and I don't care how tough you are, NOTHING gets jalapenos off your fingers. I tried it all, lemon, rubbing alcohol, baking soda, dish soap... Nuthin. You WILL put your finger in your eye. Or use it to put on lip balm and have spicy lips. Just wear the gloves. 

Second: At some point you will have to cook this concoction, even if just for a few minutes. Make sure all of your doors and windows are open, all fans are on, you are simmering tear gas. You will run from your kitchen, eyes streaming, seeking shelter from the fumes! Ventilation, people!

Third: Keep ventilating as long as possible. All night if you can. Your whole house will smell like salsa. Which is kinda fun while you're making it, not so much when you wake up the next morning... and your pancakes taste like salsa... I'm re-ventilating as we speak.

Trust me on these. And have a muffin. :)

Banana Nutella Muffins

Printable Recipe

6 Tablespoons butter, room temperature
4 ounces cream cheese, room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon

2 very ripe bananas, mashed

Nutella

Preheat oven to 350 degrees. Grease or line a 12-cup muffin pan. (I suggest using liners, you'll see why later!)

Cream together butter, cream cheese, and sugar until fluffy. Add egg and vanilla and beat until well combined. Whisk flour, baking powder, baking soda, salt, and cinnamon together in a separate bowl, and add to butter mixture. Add mashed bananas, and mix until just combined.

If using liners, drop about a teaspoon of Nutella in the bottom of each liner (if you just did this in the muffin pan, they would stick to the bottom) then divide the batter between the 12 muffin cups. Top with another teaspoon of Nutella and swirl through the batter in a figure 8 motion using a skewer or chopstick. Bake for 20-25 minutes, until tops turn golden brown. Let cool a few minutes in the pan on a wire rack before removing and serving.

Mmmm, Nutella and banana, classic combination. I hear it's good in crepes! I'll take their word for it, because it's certainly delicious in these muffins! All swirly and yum yummy...

This is my favorite banana muffin recipe, hands down. I could eat them all day. Lightly sweet, fluffy and almost creamy, with that rich Nutella swirling through... it even gets all crispy on top, like a brownie! (Speaking of which, have you seen these Nutella Brownies?!)

Now, mine don't have that dollop of delectable Nutella on the bottom, but my friend Teri suggested it, and I put it in the recipe because I think it's genius. The Nutella didn't swirl through as much as I wanted it to anyway, and having some on the bottom would be perfect! I hope you try these, they're so scrumptious!