Hazelnut Swirl Banana Nut Muffins

By Vy Primozich - 11:34 PM

You know what I like more than the sweet aroma of bananas & the unmistakably something-is-baking buttery fragrance?
Nothing.
There is nothing I like more than the sweet aroma of bananas & the unmistakably something-is-baking buttery fragrance.



Banana nut muffins are one of the most popular muffins...not to mention, they are utterly delicious.
Growing up, I didn't eat a single muffin (well, quite frankly because Mom & I didn't have the luxury to make them at the refugee camp...), but once I was in America & discovered the pallets of banana, blueberry & chocolate muffins from bakeries, it was all over.



The recipe is adapted from Tyler Florence on Food Network, but with a twist chocolaty swirl.
Three ripe bananas ensure soft, moist bites every time & a handful of chopped walnuts add just the right amount of crunch. But the icing on the cake isn't  the walnuts, it's the swirl of hazelnut on top oozing down the center of the muffin that adds just enough decadence to make you wonder...
"Am I eating dessert for breakfast?"
Yes, yes you are.
And it's totally fine!.
These guys have set a new benchmark in muffin land & I will be making them again & again...until a new standard emerges.




These muffins are soft & fluffy yet dense, filled with banana & hazelnut flavor & loaded with nutty goodness.
They were just the thing I needed to kill two birds with one stone.
#1. I was in need of an idea of food to bring to an invited-brunch a couple weekends ago.
#2. I've been craving fresh muffins lately.

If you want to make 12 - 16 of your own Hazelnut Swirl Banana Nut Muffins you'll need the following:
2 cups all-purpose flour
1 & 1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
4 overripe bananas, mashed
1 cup sugar
1 & 1/2 sticks unsalted butter, melted & cooled
2 eggs, room temp
1 tsp pure vanilla extract
1/2 cup chopped nuts (walnuts, pecans, macadamia nuts -- you could use any type of nuts for these muffins - they're highly adaptable)








Preheat your oven to 375F & prep your 2 muffin tins or you can bake in batches.
In a large bowl, combine your flour, baking soda, salt & ground nutmeg.
In another bowl, combine your butter, sugar, eggs, mashed bananas,  & vanilla. Mix well.
Mix in the dry ingredients just until incorporated. You want your batter to still be lumpy.
Fold in the nuts & the mashed bananas with a spatula.


Spoon the batter into the muffin tins to fill them about halfway.


Take a small spoon of slightly warm hazelnut (Nutella) and pop a dollop onto the center of each muffin.


Use a toothpick or chopstick to swirl the Nutella into the muffin without making the whole thing chocolaty. Repeat.
Give them a rap on the counter to get any air bubbles out.


Pop them onto the middle shelf of your oven.
Bake for 20 minutes until a toothpick stuck in the muffins comes out clean as a whistle & fragrant.
Leave to cool by the window.




They are fabulous warm, straight from the oven.
And, they're perfect at room temperature too.
Enjoy!

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