Nutella Banana Nut Muffin Recipe - Give it a Nutella Swirl!

We have had a lot of rain lately.  The weather makes me want to do some fall baking.  Here is a simple, quick, and delicious Nutella Banana Nut Muffin recipe.  You can serve these muffins any time of the day warm or cold. Great for to have either for breakfast or as a snack.

Ingredients:

Flour Mixture:

• 1/2 cup whole-wheat flour
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoon baking powder 
• 1 teaspoon baking soda
• 1 teaspoon of cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon of ground nutmeg (optional)
• 2/3 cup coarsely chopped walnuts

Wet Ingredients:

• 1 large egg
• 1 cup of plain yogurt
• 1 1/3 cup mashed ripe bananas (about 2 bananas)
• 3/4 cup brown sugar
• 6 tablespoons of vegetable oil
• 1 teaspoons vanilla extract
• Nutella

Kitchen Utensils:

• 1 large bowl, 1 medium bowls and 2 small bowl
• measuring cup
• measuring spoons
• whisk
• spatula 
• ice cream scoop
• knife
• fork
• cutting board 
• 6-cup Jumbo muffin pan 
• toothpick 

Directions: 

1. Preheat oven to 425°F and position a rack in the center of the oven.
2. Grease or line a jumbo size muffin pan.
3. In a medium bowl add the flour mixture:all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg and salt.  Set aside. 
4. Now take 2-3 tablespoons of your flour mixture and put it in a small bowl of chopped walnuts.  Give a quick little mix to coat so the flour adheres to the walnuts.  That way when the muffins are baking, the walnuts will not sink all of the way down. 
5. In a small bow, mash the bananas.
6. Next in large bowl, whisk the smashed bananas, yogurt, brown sugar, egg, vegetable oil and vanilla extract.
7. Slowly mix the flour mixture into the wet ingredients with a few light strokes and until the dry ingredients are moistened.  The batter should not be smooth so don't over mix. 
8. Fold in walnuts.
9. Fill muffin tins 1/2 full using an ice cream scoop.
10. Add 1 teaspoon of Nutella in each muffin cup.
11. Add another spoonful of batter in each muffin cup.
12. Top each muffin with about 1 teaspoon of Nutella.
13. Bake the muffins at 425°F first 5 minutes.  Then reduce the temperature to 375°F and bake the muffins for another 25 minutes until tops are lightly golden. 
11. The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
12. Transfer to a wire rack and let the muffins cool in the pan for10 minutes.
13. These muffins are best when freshly baked, but they’re still good the second day.