These banana nutella biscuits get an overhaul with a whirl of chocolate hazelnut spread in every biscuit! They’re veggie lover cordial, normally improved, and incorporate a without gluten alternative also!
There are those flavor combos that simply work. Chocolate + peanut butter, apples + cinnamon, and salt + caramel are only a couple. Furthermore, on the off chance that they aren’t as of now, bananas and nutella certainly should be added to the rundown! Since the time I got a banana and nutella crepe at a little substitute one of the beguiling towns off the Amalfi coast, I’ve been snared!
These banana biscuits have melty nutella twirled into the player of every biscuit cup prior to preparing. It’s a particularly flavorful expansion!
Strangely, I tracked down the more I whirled in the nutella, the compliment the biscuits prepared up. They were as yet heavenly, only not as tall! Sprinkling about a teaspoon of nutella onto every biscuit and afterward tenderly twirling with a toothpick only a couple times, was sufficient. Try not to stress, large pockets of nutella on top are A-OK!
INGREDIENTS
banana nutella muffins (gluten-free recipe below)
- 2 cups unbleached all-purpose flour
- 2 tablespoons ground flax seed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 small overripe bananas, mashed (use spotted bananas for added sweetness. 4 bananas = About 1 1/3 cup)
- 1/2 cup pure maple syrup
- 1/2 cup oil of choice
- 1/4 cup almond milk or other milk of choice
- 1 teaspoon vanilla
- 1/3–1/2 cup nutella or your favorite chocolate hazelnut spread (can use more or less to taste)
gluten-free banana nutella muffins
- 1 1/2 cup gluten-free all-purpose measure for measure flour blend
- 1/2 cup blanched almond flour
- 2 tablespoons ground flax seed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 small overripe bananas, mashed (use spotted bananas for added sweetness. 4 bananas = About 1 1/3 cup)
- 1/2 cup pure maple syrup
- 1/3 cup oil of choice
- 1/4 cup almond milk or other milk of choice
- 1 teaspoon vanilla
- 1/3–1/2 cup nutella or your favorite chocolate hazelnut spread (can use more or less to taste)
INSTRUCTIONS
- Preheat oven to 375ºF. Line 12-count muffin pan with paper liners and set aside.
- In a large mixing bowl, combine flour(s), flaxseed, baking powder, baking soda, and salt. Add mashed bananas, maple syrup, oil, milk, and vanilla stirring just until combined.
- Scoop batter into muffin cups, filling 3/4 full (should fill 12–13 cups.) Melt nutella in the microwave for 15–20 seconds. Drizzle about 1 heaping teaspoon of melted nutella onto each muffin and delicately swirl into the batter with a toothpick or knife. I found the less I “swirled” the fluffier the muffins turned out.
- Bake muffins for 16-20 minutes, give or take a few minutes depending on your oven. Muffins should be domed, golden brown, and a toothpick inserted near the center comes out mostly clean.
- Let muffins cool completely before removing them from the pan. Hot muffins are much more delicate and can fall apart when handling. Makes 12–13 muffins
