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Banana Buttermilk Breakfast Muffins topped with NUTELLA®

Banana Buttermilk Breakfast Muffins topped with NUTELLA®

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    45 m
NUTELLA(R)

NUTELLA®

The perfect muffin recipe made with banana and NUTELLA®.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Spray non-stick muffin pan with cooking spray.
  2. In a large bowl, combine flours, oats, baking powder and baking soda.
  3. In another bowl, whisk together bananas, eggs, sugar, applesauce, buttermilk and vanilla. Pour over dry ingredients and stir until just combined. Spoon into prepared muffin pan.
  4. Bake for 20 to 25 minutes or until a tester inserted into the center of a muffin comes out clean. Let cool in pan for 10 minutes. Transfer to rack to cool completely.
  5. Spread each muffin with 1 tablespoon (15 mL) of NUTELLA(R).
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

khloflo
1

khloflo

5/10/2014

I've made this one several times now. I often have leftover bananas and I needed a recipe where I could use up my raw milk once it soured. This fit the bill perfectly. I use coconut oil in place of applesauce. I usually do two cups of whole wheat flour. I also like adding choc chips or nuts. I always throw in some extra flax seed meal, chia seeds or hemp seeds. I also add cinnamon and nutmeg. I add a bit of oatmeal and sugar to the top of each muffin before baking. These are a great treat for new moms, as the oats are great boosters for milk production and they can hold them with one hand while nursing. The extra seeds add protein and other nutrients. Awesome!

BOOKMARKER
1

BOOKMARKER

1/27/2014

Okayyy, I one & a half'd this recipe except I only had 5 bananas. I "soaked" the oats in 1c plain yogurt mixed w 1/4c milk & 1/3c olive oil to make up for my not having applesauce. I increased vanilla to 2t & decreased sugar to 2/3c - again this is for one & half recipe. To half the batter, I added 1 1/2c frozen blueberries. The one & half recipe made 24 alittlemorethan3/4thsfull muffins. I liked the ones with the blueberries better. The banana-only ones were good, too; but not quite banana-y enough. I know, I know, I was short one; but I'm thinking a shot of banana extract maybe? 'Not so subtle you don't know it's banana. I think the oats & whole wheat flour tend to lessen it is all. A good chance I'll make these again - & add the berries - & rename them "Bob Muffins" Blueberry Oatmeal Banana. Instead of 1/3c olive oil, I'll add 1 / 4c. Later: Kids, 14 & 16, didn't like 'em. More for me!

booklover
0

booklover

11/25/2013

Delish without the Nutella! (I'm a purist -- Nutella must be eaten with a spoon.) I used all white flour, and kefir in place of the buttermilk. Even though I completely forgot to add the melted butter, these muffins still rose beautifully and taste wonderful. Good recipe, thanks!

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