My first recipe for 2013 was suppose to be a paleo recipe, but since I've posted this picture on facebook, I have no choice but to share it.
Don't they look lovely?! I made them just in time (right before heading out to dinner with my friends) and was able to give some to her (she was about 7 months pregnant at that time and I thought this would be nice). Anyway, while we were waiting forever to be seated (and we did have reservations), her and her husband had one of these muffins... the expression on her husband's face was all I needed to know that these babies are LEGIT!
Ingredients:
- 2 cups of all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3-4 over-ripe bananas (mashed)
- 1/2 cup sugar (white)
- 1/2 cup dark brown sugar
- 1 large egg (room temperature)
- 1/4 cup vegetable oil
- 2 tsp. vanilla extract
- Nutella
- Preheat the oven to 350 degrees F.
- Line muffin/cupcake pan with muffin/cupcake liners.
- In a medium bowl, sift flour, baking soda, baking powder, and salt together. Set aside.
- With your Kitchen Aide mixer (or in a large bowl), mix together mashed bananas, sugar, and dark brown sugar.
- Then beat in egg, oil, and vanilla extract.
- Slowly mix the flour mixture in until there are no more lumps.
- Fill in the muffin cups to 3/4 full.
- Top each muffin with about 1 tsp of Nutella. With a toothpick, swirl the Nutella into the batter.
- Bake the muffins for 15-17 minutes (mine took 16 minutes). To check if they're ready, insert a toothpick at the center of the muffin and it's ready when that toothpick comes out clean.
- Serve with milk!
