Layered Banana, Nutella & Strawberry Muffins
In Germany, crepes are a very popular food. I had seen them in the states before, but never really ventured to try them… I mean really, it just seemed like a skinny pancake with fruit. How good could that be? But boy was I wrong! Crepes are delicious and can be made with all sorts...
In Germany, crepes are a very popular food. I had seen them in the states before, but never really ventured to try them… I mean really, it just seemed like a skinny pancake with fruit. How good could that be? But boy was I wrong! Crepes are delicious and can be made with all sorts of fillings, both sweet and savory. If you're ever in Germany, be sure to give them a try!
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!
Layered Strawberry, Banana & Nutella Muffins
Inspired by traditional German crêpes, these crumbly muffins layered with fresh sliced bananas, Nutella and fresh cut strawberries are perfectly delicious!
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon + 1 teaspoon baking powder
- 1 cup sugar
- ½ cup canola oil
- 2 large eggs
- 1 cup buttermilk (If you don't have buttermilk on hand, pour 1 tablespoon of vinegar into a measuring cup, add 1 cup of milk and let sit for 5 minutes.)
- 2 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, chopped/diced
- 2 ripe (but not mushy) bananas, thinly sliced
- ½ cup (more or less) Nutella
- Sugar - for topping (course ground if you have it, like turbinado)
Instructions
- 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 ½ tablespoon 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 ⅔+ 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!
Yes, they do look absolutely gorgeous!!! Will definitely try them one of these winter days, thanks for another great baking idea. Have a lovely week end 🙂
Mmmmmm looks wonderful,I will have to make then when the hubs leaves. He is not a fan of berries.
These are so amazing! My favorite sandwich is bananas and strawberries with Nutella so I had to make these. I took them into work and everyone loved them, some people even asked me to make them more.
I have made these before and they are UNBELIEVABLE, but I loved the cake so much that I experimented with it and made gluten-free blueberry muffins for my mom. I followed the recipe exactly except I substituted gluten-free multi-purpose flour. I used about 1 1/2 cups of blueberries instead of strawberries and omitted the banana and nutella. They are AMAZING.
That's awesome!!! One of my favorite things about baking is taking a recipe you love and then turning it into your own and making it even better!!! I'm glad you could do that with this one!!! xoxo
wow! An awesome way to eat strawberries,banana and nutella in one go! 😀
Hi Betsy! I made these today, but the batter came out kind of... Spongy I guess is the word? Maybe I over mixed. They were still delicious though! Definitely a keeper!
Hi Jen! Sorry to hear about your spongy muffins. That's no bueno. I'd definitely try again next time and mix less. Sometimes these batters are so testy... they really don't like to be mixed. Next time, try folding really slowly and once about 90% of the flour has been mixed in, give it 1-2 more folds and then be done! 🙂 Let me know how it goes if you try again! Happy Baking!
Hi Betsy! I've made these a few more times and I can say with confidence I have mastered the recipe! I did modify it slightly.... I add some dough at the bottom of the liners and then add the sliced bananas so they are in the middle of the cupcake, I found it was easier to eat! I also add the Nutella in the middle as well, but sometimes I drizzle some on the top for extra pizzaz! Thanks for a great recipie, everyone who has tried it loved it!
Those are some great modifications! Mmmmmm drizzled nutella on top.... OH YEAH! 🙂 Everything you said sounds deeelish!