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Peanut Butter and Banana NUTELLA Muffins
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Peanut Butter and Banana Nutella Muffins
1 1/2 c all-purpose flour
1 c whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 c wheat germ
1/4 c ground flax seed
3/4 c sugar
1/2 c sour cream
1/2 c unsweetened applesauce
1/2 c chunky peanut butter
3 large eggs
1 T vanilla extract
4 ripe bananas, peeled and coarsely mashed
Nutella, about 6 T, enough for 3/4 tsp per muffin
1. Line 18 muffin cups with paper liners, or spray with baking spray such as Baker's Joy. Preheat the oven to 325 degrees F.
2. Whisk the flour, baking soda, salt, baking powder, cinnamon, nutmeg, wheat germ and ground flax seed in a medium bowl to blend. Beat the sugar, applesauce, sour cream, eggs, vanilla, and peanut butter in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
3. Fill the bottom of each muffin cup with one heaping scoop of batter and spread with the back of the scoop to cover the bottom. Drop about 3/4 tsp of Nutella onto the center of each cup. Follow with another heaping scoop of batter, making sure to surround the heart of nutella with batter. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached (but maybe a little streak of nutella!), about 20-25 minutes. Transfer the muffins to a rack and cool slightly. The muffins are great warm, but if they are saved for later, a few seconds in the microwave should bring back the the warm gooey heart.
Nutritional Information (...ready?): Calories - 176; Total Fat - 6.1 g; Sat. Fat - 1.7 g; Cholesterol - 30 mg; Sodium - 158 mg; Carbohydrates -27g; Fiber - 2g; Sugar - 10 g; Protein - 4.6 g.
Peanut Butter and Banana Nutella Muffins
1 1/2 c all-purpose flour
1 c whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 c wheat germ
1/4 c ground flax seed
3/4 c sugar
1/2 c sour cream
1/2 c unsweetened applesauce
1/2 c chunky peanut butter
3 large eggs
1 T vanilla extract
4 ripe bananas, peeled and coarsely mashed
Nutella, about 6 T, enough for 3/4 tsp per muffin
1. Line 18 muffin cups with paper liners, or spray with baking spray such as Baker's Joy. Preheat the oven to 325 degrees F.
2. Whisk the flour, baking soda, salt, baking powder, cinnamon, nutmeg, wheat germ and ground flax seed in a medium bowl to blend. Beat the sugar, applesauce, sour cream, eggs, vanilla, and peanut butter in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
3. Fill the bottom of each muffin cup with one heaping scoop of batter and spread with the back of the scoop to cover the bottom. Drop about 3/4 tsp of Nutella onto the center of each cup. Follow with another heaping scoop of batter, making sure to surround the heart of nutella with batter. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached (but maybe a little streak of nutella!), about 20-25 minutes. Transfer the muffins to a rack and cool slightly. The muffins are great warm, but if they are saved for later, a few seconds in the microwave should bring back the the warm gooey heart.
Nutritional Information (...ready?): Calories - 176; Total Fat - 6.1 g; Sat. Fat - 1.7 g; Cholesterol - 30 mg; Sodium - 158 mg; Carbohydrates -27g; Fiber - 2g; Sugar - 10 g; Protein - 4.6 g.