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nutella swirl banana muffins

Healthy Sourdough Discard Banana Nutella Muffins (with Homemade Nutella!)

These sourdough discard banana nutella muffins are made with a delicious bit of nutella swirled on top! If you are a chocolate lover- these are the healthy banana and nutella muffins for you! And they smell SO good when they're in the oven!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
cooling time 15 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 246 kcal

Equipment

Ingredients
  

For the Banana Muffin Base:

  • 1 cup sourdough discard
  • ⅓ cup pure maple syrup or honey
  • ⅓ cup avocado oil or melted coconut oil
  • 2 lg eggs
  • 2 teaspoon pure vanilla extract
  • 4 overripe bananas, mashed
  • ¾ cup flour (all purpose, white wheat, whole wheat, or 1:1 gluten free)
  • 2 teaspoon baking powder (aluminum free)
  • 1 teaspoon baking soda
  • ½ tsp salt

Homemade Nutella:

  • 1 ½ cups roasted hazelnuts (skins removed)
  • ¼ cup unsweetened cacao powder
  • ¼ cup pure maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon melted coconut oil (or avocado oil)
  • ¼ teaspoon sea salt
  • 2-4 tablespoon milk of choice optional for creamier nutella

Instructions
 

For the Banana Muffins

  • Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  • In a large bowl, whisk together sourdough discard, honey, oil, eggs, vanilla, and mashed bananas until smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
  • Divide batter evenly into muffin cups, filling about ¾ full. Swirl in 1 tablespoon of homemade nutella into the top of each muffin.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.

For the Homemade Nutella

  • Blend hazelnuts in a food processor until they form a smooth butter.
  • Add cacao powder, maple syrup, vanilla, melted oil, and salt, then blend again until fully incorporated.
  • If needed, add milk, one tablespoon at a time, until you reach your desired creamy consistency.
  • Store in an airtight jar at room temperature for a week or in the fridge for up to a month.

Notes

Nutrition facts on this recipe are only an estimate, nutrition information on any recipe from thehintofrosemary may vary based on the ingredients you choose.

Nutrition

Serving: 1muffinCalories: 246kcalCarbohydrates: 43gProtein: 2.7gFat: 6.9gSaturated Fat: 7.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.3gCholesterol: 15.5mgPotassium: 196mgFiber: 1.6gSugar: 17gVitamin C: 4.25mgCalcium: 22.5mgIron: 0.56mg
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