(Recipe can be found at the Tasty Kitchen site here.)
Step by Step Instructions:
For these delightful muffins, the following ingredients are needed: Sugar, Unsweetened Applesauce, Salt, Light Sour Cream, Whole Wheat Flour, Baking Soda, Vanilla Extract (or I used Vanilla Bean Paste — highly recommend this product for baking), 2 Large Eggs, Softened Butter, 3 Ripe Bananas (mashed), Cinnamon, and Nutella.
Begin by creaming the softened butter, 1/4 cup of applesauce, and 1/4 cup of sugar in an electric mixer.
Once the mixture is creamed, add one egg at a time until each egg is fully incorporated.
Make sure you have 3 bananas that are ripe enough to mash. Then mash all 3 bananas well and add the bananas, 1/2 cup of light sour cream, and 1 teaspoon of vanilla to the wet ingredients.
Then mix for about 30 seconds until well combined.
Then add 2 1/2 cups of whole wheat flour, 1/4 teaspoon of kosher salt, 1 teaspoon of baking soda, and 1 teaspoon of cinnamon to the wet ingredients.
Using a wooden spoon and some elbow grease, stir up the batter (but do not overwork it). You want the dry ingredients to be fully mixed just until you cannot see any bits of flour.
Now it’s time for the star of the muffins…the nutella. Add 1/2 cup of nutella to the batter.
Then I used the wooden spoon and just stirred the batter enough that the nutella would swirl through the muffin batter. Again, don’t overwork your batter. You want it to stay light and fluffy.
Using a scoop, fill up 24 lined muffin tins. It might be a good idea to lightly spray the liners with a little cooking spray if you feel so inclined.
Bake the muffins for 22-24 minutes or until they are lightly browned and spring back when you gently touch the tops. Then let the muffins sit in the tins for 10 minutes before cooling.
Allow the muffins to finish cooling on a wire rack, and then enjoy. The banana and nutella flavors compliment each other really well, and you’ll definitely find yourself going back for more. Happy baking!
¼ cups Unsweetened Applesauce
¼ cups Sugar
¼ cups Butter, Softened
2 whole Large Eggs
3 whole Ripe Bananas, Mashed
½ cups Light Sour Cream
1 teaspoon Vanilla
2-½ cups Whole Wheat Flour
1 teaspoon Baking Soda
¼ teaspoons Kosher Salt
1 teaspoon Cinnamon
½ cups Nutella
1. Preheat oven to 350°F.
2. Using an electric mixer, cream together applesauce, sugar, and butter on medium speed until well blended, about 1 minute. Add the eggs, one at a time, beating well after each addition. Add mashed bananas, sour cream, and vanilla. Beat on low speed until blended, about 30 seconds. With a wooden spoon, stir in flour baking soda, salt, and cinnamon just until moistened and the flour has disappeared. Finally, swirl in the Nutella. Scoop batter into lined muffin tins.
3. Bake 22-24 minutes, until lightly browned and until the muffin springs back when gently pressed on top. Cool 10 minutes before removing to a wire rack. Makes 24 muffins.