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:
- 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.
- 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
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
Yum, your muffins sound delicious!
These look so good, Jaime! These would be perfect for my 13 month old and my 14 year old. I love that they freeze well too. 🙂