Here in Germany, crepes are very popular. I’d seem them in the states before, but never really ventured to try them… I mean really, it just seemed like a skinny pancakes with fruit. How good could that be?
But… then I moved here and they are everywhere! There is always at least one crepe stand at every market, festival or event we go to! Every couple months, the little German candy store at the PX has a crepe cart out front and makes them fresh to order. The other day, I ordered one stacked with fresh cut strawberries, bananas and NUTELLA!
Oh. My. Nom.
I don’t know what was wrong with me to think these things weren’t anything but DELICIOUS and that they should be consumed as often as possible.
How do I go from crepes to muffins? Well, I have lots of strawberries currently in my kitchen and I scored big on a bunch of ripe bananas at the store yesterday and of course I have a big giant jar of Nutella in my cabinet… so basically that means I have no excuse not to make something with them! I haven’t made a muffin in a while… so WAH LAH! This creation was born!
Inspired by traditional German crêpes, these crumbly muffins layered with fresh sliced bananas, Nutella and fresh cut strawberries are perfectly delicious!
- 3 cups flour
- 1 tsp salt
- 1 Tbsp + 1 tsp baking powder
- 1 cup sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 cup buttermilk (If you don't have buttermilk on hand, pour 1 Tbsp of vinegar into a measuring cup, add 1 cup of milk and let sit for 5 minutes.)
- 2 tsp vanilla extract
- 1 1/2 cups fresh strawberries, chopped/diced
- 2 ripe (but not mushy) bananas, thinly sliced
- 1/2 cup (more or less) Nutella
- Sugar - for topping (course ground if you have it, like turbinado)
- Preheat oven to 350 F degrees. Line a muffin tin with liners.
- In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
- In a large bowl, whisk together oil, eggs and vanilla together.
- Gently fold in the flour mixture in three parts, alternating with the buttermilk. NOTE: DO NOT overmix! Mix only until all the flour has been incorporated and the majority of lumps are gone.
- Gently fold in the strawberries.
- Place two banana slices at the bottom of each liner.
- Drizzle or pipe 1/2 Tbsp or so of Nutella over the banana slices. NOTE: I put the Nutella in a ziploc sandwich bag, cut the tip and squeezed it over the bananas... much easier than spooning.
- Fill the liners with the batter 2/3+ full, making sure to get strawberries in each cup.
- Top each muffin with a generous sprinkling of sugar.
- Bake muffins for 20-22 minutes or until a toothpick comes out clean.
- Let cool in pan for 4-5 minutes before removing to a wire rack to cool completely. NOTE: If you want to eat these warm, you can... but I'd suggest letting them cool for at least 30 minutes so the Nutella has time to set up... they are a bit gooey on the bottom! BUT SO YUMMY!