Nutella Stuffed Banana Muffins
 
Prep time
Cook time
Total time
 
Gluten free banana muffins with a surprise of Nutella inside. Extremely light and fluffy with just the right amount of sweetness.
Author:
Recipe type: Bread
Serves: 18
Ingredients
  • ¼ cup coconut flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ¾ cup sweet white sorghum flour
  • ¾ teaspoon xanthan gum
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup coconut oil, room temperature
  • 1 cup sugar
  • 3 medium ripe bananas, mashed
  • 2 eggs, beaten
  • ½ cup milk (level, not domed over. I used 2%)
  • 1 cup Nutella
Directions
  1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift all flours, potato starch, xanthan gum, baking soda and salt together. Set aside.
  2. In a stand mixer cream together butter and sugar. Add eggs and combine. Add half of the dry ingredients and mix until just combined. Add milk and slowly mix. Add remaining dry ingredients until just combined. Stir in mashed bananas until incorporated into batter. Beat for additional 2 minutes.
  3. Fill muffin tins with batter until ¼ full. Add a scoop (about 1½ teaspoons each) of Nutella to each muffin cup, on top of the batter. Continue filling muffin tins with banana bread batter until each tin is ⅔ way full and Nutella is covered.
  4. Bake at 350 for 18-22 minutes, rotating after about 18 minutes. If tops are overly browning you can lay a sheet of foil over the tops for the last few minutes. Muffins should be stiff and spring back at the touch of your finger when done. Make sure to not under bake or muffins will be wet in the center.
Recipe by Breezy Bakes at https://www.breezybakes.com/nutella-stuffed-banana-muffins/