Sweet Treats Saturday: Nutella and Banana Muffins

Oh chocolate! There's so many flavor combinations for you! This one is at least healthy because it has bananas, right?

So this recipe is from Nigella's Kitchen as posted by the blog Kitchen 22.  I didn't think about the UK conversion until after I had my heart set on this.  After all, I had half a dozen bananas that were way-ripe, and a tub of Nutella calling to me.  So, I busted out the scale and translated this recipe.  Lucky for you, I printed the US measurements below. ;)

Chocolate and Banana Muffins 
Adapted from Nigella's Kitchen by Kitchen 22
I am printing with the US measurements. 

Ingredients (makes about 12)

3 ripe bananas, mashed
1/2 cup sunflower/vegetable oil
2 large eggs
1 cup firmly packed dark soft brown sugar
1 3/4 cups plain flour
5 tbsp cocoa
1 tsp baking soda
Approx 1/2 cup of Nutella or white chocolate chips

Add the oil, eggs and sugar to the mashed bananas and beat using a hand whisk. Mix the flour, cocoa and bicarb in a separate bowl, pass through a sieve and add it to the banana mixture. Continue beating slowly until all the flour has been incorporated.

For the Nutella muffins, spoon mix into 6 muffin cases but only half way up to where you normally would. Add a spoon of Nutella on top of that layer, and more muffin mix on the top.

Scooping the Nutella into the batter

I made a dozen with Nutella (after, that was the whole point of making this recipe, right?) but I had enough batter left to make about 4 extra muffins.  I added some white chocolate chips to that batter and made those purely white chocolate chips.

White chocolate chip muffins

Bake everything in a preheated 375 degrees for 12-15 minutes minutes, or until a toothpick comes out clean from the center (or as close to the center as you can get without hitting the Nutella... that will throw off telling you if it's dry inside or not as the Nutella holds its velvety consistency).

Nutella peeking though the tops

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