Terms, Contact Info, Recipe Index, and link love


Nutella Peanut Butter Banana Muffins

  I'm trying not to be a fussy pants right now.  I'm trying to be a...thankful pants.

  But I keep seeing negative things.  Like the crappiness of these muffin liners (Wilton...), the addictive finickiness of macarons (not macaroons, macarons, major pet peeve),  my inability to write a stupid report about a depressing book, how I seem like the only happily single person my age, I have to return this beautiful camera lens Sunday... the list goes on.

  First world problems.

  And for what it's worth, I've eaten half a dozen of these muffins in the past two days.  Fussy pants might be a precursor to big lady pants.

  Let's talk about muffins, they're not fussy.

  We have here a muffin, banana-style.  Think of it as banana bread in muffin cups, because that's what's going on here.  Lovely, right?  How could it get any better?

  Well, I'll tell you.

  Meet Mr. Nutella and Lady Peanut Butter.  Today, they marry.

  From such a union, only good things can come.

  Feel the love, and get rid of those goshdarned fussy pants.

  Thus are the words of Ellen the Wise.  I'm going to fussily sandwich my hollow macarons now.

Nutella Peanut Butter Banana Muffins
Yield: about 20-24 muffins

  • 2 cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups mashed ripe banana (about 3 large bananas)
  • 1/3 cup plain low-fat yogurt (fat-free yogurt, greek yogurt, and sour cream can also be used)
  • 1 tsp. vanilla extract 
  • 1 /2 cup sugar
  • 1/2 cup light brown sugar
  • 1/4  cup (1/2 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup Nutella 
  • 1/4 cup peanut butter
Preheat oven to 350° F.  Line muffin tins with liners or coat with cooking spray.

In a medium bowl, whisk together the flour, baking soda, and salt.  In a separate medium bowl, combine mashed banana, yogurt, and vanilla.

Beat the sugars and butter with a mixer on medium speed until light, fluffy, and well-blended; about 1 minute.  Add the eggs, 1 at a time, beating well after each addition.  Add banana mixture and beat until blended.  Add flour mixture and beat at low speed until just combined.

In a small bowl, barely mix together the nutella and peanut butter.  You want them streaked together just enough so that each flavor gets into the muffins.  Transfer to a piping bag fitted with a large tip, a ziploc bag with a corner snipped off, or just use a spoon.  Fill muffin tins about 1/4 of the way full with batter.  Place about 1 tsp. of the nutella peanut butter mixture in the center of each muffin, thus filling about another 1/4 of the cup.  Fill muffin tins with remaining batter so they are 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean (batter-wise anyway, you might get a streak of nutella) and the tops are golden brown.  Allow to cool in the pan for about 5-10 minutes, then transfer to wire racks to cool completely.

Sources: adapted from Bakin' and Eggs, banana bread recipe originally from Cooking Light