Hey y'all! Sorry I missed you on Labor Day. I was recovering from a crazy wedding weekend. And the weather was not helping at all. It was gloomy, muggy, humid, and all things nasty. But the weather has since then cleared up and should remain awesome for the rest of the week!
In other good news, kids are going back to school or have gone back to school already! Yay! Or nay? I know it's sort of bittersweet for some parents. I'd say it's mostly sweet though cause um...a couple hours of alone time during the day certainly doesn't hurt!
Not that I would personally know the feeling since I don't got no kiddies in this neck of the woods to begin with. But then again, I do have an annoying 21 year old baby brother who I wouldn't mind not seeing for the majority of the day. Juuust kiddding. I love him. I love him so much that I made him an awesome back to school treat.
I figured muffins would be best for the occasion since they work as a breakfast and as a snack. Two things that college kids need. Or I guess any school kids for that matter? Anyways, I literally just used whatever ingredients I had on hand and hoped that the flavors would work together. They worked alright!
Peanut butter is usually overpowering but with the amount I used, it let the flavor of the bananas shine through as well and that combination alone was great. Add in the pocket of Nutella filling and these muffins became spectacular. Based on my brother asking why I didn't make a bigger batch, I'd say I got his approval!
Go on, make these for your little scholars! Or your big ones :D
Nutella Stuffed Peanut Butter Banana Muffins
Yield: 12 muffins
Ingredients:
1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 ripe bananas, mashed
1/2 cup brown sugar
1/2 cup peanut butter
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
Nutella or any chocolate hazelnut spread
Directions:
Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
In a bowl, whisk together flour, baking powder, and baking soda. Set aside.
In another bowl, whisk together bananas, brown sugar, peanut butter, oil, egg, and vanilla until well-combined. Pour in dry ingredients and stir together until just incorporated and no dry streaks remain.
Scoop a heaping tablespoon of batter into each muffin cup. Dollop a teaspoon of Nutella in the center, over the batter. Then, cover up the Nutella with an additional tablespoon of batter.
Bake for 18-20 minutes or until golden brown at the edges. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Adapted from Half Baked Harvest
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