Now I’m much more confident in my baking skills and never run out of Nutella. It’s a staple — like sugar, flour, eggs and salt. Because you never know when you’ll need to bake right? Or eat a spoonful, just because.
I’ve finally gotten around to adapting the recipe to better suit my taste and hopefully yours too.
By the way, the horrible Nutella shortage scare that was being talked about recently appears not to be true after all. Thank goodness!
According to a statement by Ferrero USA, “Inclement weather last spring in Turkey has impacted this year’s hazelnut harvest. We are tracking this issue closely and there’s no foreseeable impact on the availability of Nutella. As always, we will maintain the high quality of the Nutella product that consumers know and love.”
Remember, World Nutella Day is February 5th and we have to make sure that we don’t run out!
By the way, have you heard that an all-Nutella restaurant called Nutelleria is planning to open in Brooklyn? Hopefully they are getting some sort of permission from Ferrero and can manage to stay out of legal hot water. Time will tell. But for now, here’s the updated muffin recipe.
Nutella Banana Muffins
(Makes a dozen)
- 1/4 cup softened butter (1/2 stick)
- 1 small ripe banana
- 1 egg
- 1/4 cup Nutella
- 3/4 cup coconut milk
- ½ tsp. salt
- ½ tsp. vanilla extract
- 1/2 cup brown sugar
- 2 tsp. baking powder
- 2 cups all-purpose flour
In medium bowl, combine butter, banana, Nutella, and egg. Stir in salt, vanilla extract and baking powder. Add flour and coconut milk alternately until just combined.
Use a regular sized muffin pan with paper liners or prepare by using butter and flour to coat the pan. Pour the batter into the muffin pan and bake for 25 – 30 minutes at 350 degrees.
Insert a toothpick, which should come out clean if it’s done. Let cool for a few minutes. Then eat and enjoy! I keep my muffins in the refrigerator and sometimes heat them back up in the microwave for that freshly baked feeling.