Nutella Monkey Muffins

 

 
So I need to make a confession to y’all.  I am soooo not a breakfast eater.  My breakfast consists of a really big glass of sweet tea most mornings.  But I do have this little precious 2 year old that likes to eat before noon so I am always on the lookout for healthy, kid-friendly breakfast options!  This muffin ~ or cupcake as she calls it ~ has been a big hit!
 


NUTELLA MONKEY MUFFINS
YIELD: 6 dozen

INGREDIENTS:
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 2 bananas
  • 1/3 cup peanut butter
  • 1/3 cup Nutella
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips


COOKING DIRECTIONS:

  1. In a large bowl, cream together the butter & brown sugar until light and fluffy. Add the eggs, one at a time, beating until well incorporated after each one. Beat in the bananas, peanut butter, Nutella, milk & vanilla. Combine the flour & baking soda; add to the creamed mixture just until moistened. Fold in the chocolate chips.
  2. Fill paper-lined mini muffin cups 3/4 of the way full ~ I used a 1/2 tablespoon measuring spoon. Bake at 350 degrees for 12 minutes or until a toothpick inserted near the center comes out clean. Cool for about 5 minutes in the pan, then remove to a wire rack to cool completely.
Cupcakes are freezer friendly: to freeze simply wrap the muffins in foil & freeze for up to 3 months. To use frozen muffins: thaw at room temperature
 

Comments

  1. says

    I’m not a breakfast girl at all, and actually we rarely eat here sweets for breakfast.
    But I’d looooooooove one of this muffins any time of day – they look GREAT

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