Nutella Banana Mini Muffins
This upcoming school year is bound to be a bit chaotic. With learning online and the kids at home, parents may be wondering how they’ll handle it all. To help, Chef Sarah Lujetic has created a fresh batch of delicious “unboxed” lunch recipes for at-home afternoon meals and snacks to satisfy your kids’ cravings and make meal time fun.
With mini muffins, your kids can pop a couple in their mouth and put an end to those mid day hunger pangs. Three bananas, nutella— or any hazelnut spread— and and only 15 minutes to bake.
These freeze well, too, and can be reheated whenever your looking for a sweet snack to serve. Just throw them back in the oven at 325° for 8 minutes and be sure to totally wrapped them in foil so they won’t dry out.
Ingredients
3 very ripe bananas smashed
4 tsp vanilla extract
3/4 c whole milk Greek yogurt
4 T melted butter
2 eggs
2-2 1/4 c flour
3/4 c sugar
1tsp salt
2/3 Nutella or hazelnut spread
Tools
Mixer
Bowl
Measuring cup and spoons
Chop stick, toothpick, or skewer (for swirling the Nutella on top before baking)
Mini spatula
Instructions
Mix all ingredients together except Nutella. Start with the liquid ingredients then add the dry. Use a mixer on medium speed then pour into sprayed mini muffin pans.
Heat Nutella in small pan on stovetop. Spoon heated Nutella on top of each muffin, using a wooden skewer, toothpick or chop stick, swirl the Nutella on top.
Bake at 350° for 15 minutes. Let cool for 10 minutes before removing mini muffins. They remove easily with a mini spatula. Circle around the muffin and it will pop out.
This recipe will make 48 mini muffins. More than enough to enjoy and have some to freeze.
For more from Sarah’s unboxed lunch series, check out her recipes for Strawberry Parfaits, Gourmet Grilled Cheese, Easiest Fruit Dip, and Fruit Pizza.
RECIPE, PHOTOGRAPHY, AND STYLING BY SARAH LUJECTIC
Don’t miss a single delicious thing!