I’m in love with these easy muffins. I made them Sunday morning and was popping them in my mouth all day. Until there were none left. Oops.
I know minis are supposed to be better because they are smaller and less guilt, but that doesn’t really work for me. I end up eating way too many because they are so small.
These muffins are so ridiculously easy. When I finished making the batter, I had to double check that I didn’t leave something out because the batter just didn’t look ready.
But it was. And when I finished baking, out came these cute Nutella muffins.
They don’t puff up as much as regular muffins do because they don’t have any flour. Instead, they sink in quite a bit. But the inside has a cakey/muffiny texture even without the flour.
Flourless Nutella Muffins
- 1/4 cup Nutella
- 1 medium overripe banana
- 1 large egg
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Preheat oven to 350°F. Line mini muffin pan with mini muffin cups. You can also make full sized ones. Combine all ingredients together and whisk by hand until banana is completely mashed and blended into the batter and no chunks remain. If your banana is not extremely ripe, you may want to food process it first.
- Pour batter about 2/3 full into each muffin liner. Bake for about 10 minutes for minis and about 20 minutes for full-sized ones, until toothpick inserted comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.