Nutella Stuffed Banana Muffins

Here I was only a week ago making slight fun at all of the Nutella recipes I’ve seen lately. It’s like when summer movies come out and there seems to be a handful of movies of a certain genre, as if scripts were leaked and all these producers are trying to one up each other with the best version of the same script.

And then I went to Costco and bought a 2 pack of Nutella. Why?! I don’t know!

So now I find myself jumping on this bandwagon. Well, more so leaping with a sprinting start since I was a little late to this party. So let me catch my breath first, and then you can have the recipe…

…for these AMAZING Nutella Stuffed Banana Muffins. Holy goodness. I am obsessed with these. Not to brag, but when Ben asked Braelyn on her second day of kindergarten what the best thing she did that day was, she exclaimed, “I ate the best muffin for snack! It was the best…with chocolate!”

Simple pleasures.

It doesn’t surprise me that she described them as being the best, since I did adapt my Best Banana Muffins recipe to make them. The only changes I made were replacing the butter with coconut oil (winner) and I replaced 1/4 cup of the sorghum flour with an additional 1/4 cup of potato starch. I think this lightened them up a bit.

Oh, and of course, I added Nutella. Think of the Nutella as a happy little surprise.

It waits for you to take that very first bite and then BAM! There it is.

Well, except in some of the muffins the Nutella decided to peek out. And that’s okay, too. Think of those ones as half opened presents. Delish!

Nutella Stuffed Banana Muffins

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Gluten free banana muffins with a surprise of Nutella inside. Extremely light and fluffy with just the right amount of sweetness.

Author: Brielle

Recipe type: Bread

Serves: 18

Ingredients

• ¼ cup coconut flour
• ½ cup brown rice flour
• ½ cup potato starch
• ¾ cup sweet white sorghum flour
• ¾ teaspoon xanthan gum
• 2 teaspoons baking soda
• 1 teaspoon salt
• ½ cup coconut oil, room temperature
• 1 cup sugar
• 3 medium ripe bananas, mashed
• 2 eggs, beaten
• ½ cup milk (level, not domed over. I used 2%)
• 1 cup Nutella

Directions

1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift all flours, potato starch, xanthan gum, baking soda and salt together. Set aside.
2. In a stand mixer cream together butter and sugar. Add eggs and combine. Add half of the dry ingredients and mix until just combined. Add milk and slowly mix. Add remaining dry ingredients until just combined. Stir in mashed bananas until incorporated into batter. Beat for additional 2 minutes.
3. Fill muffin tins with batter until ¼ full. Add a scoop (about 1½ teaspoons each) of Nutella to each muffin cup, on top of the batter. Continue filling muffin tins with banana bread batter until each tin is ⅔ way full and Nutella is covered.
4. Bake at 350 for 18-22 minutes, rotating after about 18 minutes. If tops are overly browning you can lay a sheet of foil over the tops for the last few minutes. Muffins should be stiff and spring back at the touch of your finger when done. Make sure to not under bake or muffins will be wet in the center.

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