Pro football season kicks off today and I feel like fall is finally here.
It’s cloudy in Nashville and temps are supposed to cool down this weekend… hello happiness! I had 3 VERY ripe bananas leftover from our beach trip last weekend and didn’t want them to go to waste. So… I whipped up these Nutella Swirl Banana Muffins this morning (instead of going for a run) and figured I’d share the recipe with y’all too – perfect for chilly fall mornings/afternoons in our future! And, the perfect gameday treat!
Who are y’all cheering for this year?
Preheat over to 350 degrees. Line muffin tins with liners.
In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, combine banana, sugar, and brown sugar using a handheld electric mixer or a stand mixer. Beat together until no lumps remain. Add egg, applesauce, and vanilla.
Once wet ingredients are combined, slowly add in flour mixture. Stir together until just combined.
Fill muffin tins 2/3 full. Spoon 1-2 tsp Nutella (or peanut butter or a Nutella/PB combo) onto the top of each muffin. Use a toothpick to swirl it into the batter.
Bake muffins for 14-16 minutes.
Best served warm. Store in an airtight container for up to 3 days.
Note: Recipe adapted from The Novice Chef.