Peanut Butter and Banana Nutella Muffins

When I first saw the recipe I remembered my new unrequited love for Nutella and figured it would be worth a shot. These are time consuming, but totally worth it. Unless you are the picky eater who enjoys his plain banana muffins above all other creations...sigh! Cake for breakfast anyone?

Peanut Butter and Banana Nutella Muffins

Makes 24

~1.5 cups all-purpose flour

~1 cup whole wheat flour

~1 teaspoon baking soda

~1 teaspoon salt
~1/2 teaspoon baking powder

~1/2 teaspoon ground cinnamon

~1/2 teaspoon ground nutmeg

~1/2 cup ground flax seed

~3/4 cup sugar

~1/2 cup plain yogurt

~1/2 cup unsweetened applesauce

~1 cup peanut butter

~3 large eggs

~1 tablespoon vanilla extract

~4 ripe bananas, peeled and coarsely mashed

~Nutella, about 6 Tbsp, enough for 3/4 tsp per muffin

1. Line 18 muffin cups with paper liners, or spray with baking spray such as Baker's Joy. Preheat the oven to 325 degrees F.

2. Whisk the flour, baking soda, salt, baking powder, cinnamon, nutmeg, wheat germ and ground flax seed in a medium bowl to blend. Beat the sugar, applesauce, sour cream, eggs, vanilla, and peanut butter in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

3. Fill the bottom of each muffin cup with one heaping scoop of batter and spread with the back of the scoop to cover the bottom. Drop about 3/4 tsp of nutella onto the center of each cup. Follow with another heaping scoop of batter, making sure to surround the heart of nutella with batter. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached (but maybe a little streak of nutella!), about 20-25 minutes. Transfer the muffins to a rack and cool slightly. The muffins are great warm, but if they are saved for later, a few seconds in the microwave should bring back the the warm gooey heart.

Nutritional Information (...ready?): Calories - 176; Total Fat - 6.1 g; Sat. Fat - 1.7 g; Cholesterol - 30 mg; Sodium - 158 mg; Carbohydrates -27g; Fiber - 2g; Sugar - 10 g; Protein - 4.6 g.