WHOLE WHEAT NUTELLA-BANANA MUFFINS

These muffins are absolutely delicious.  Half whole wheat flour, Smart Balance 50-50 Butter Blend, mashed bananas, nonfat Greek yogurt and crushed hazelnuts give a nutrition boost to these decadent-tasting treats.  A tender, light and moist crumb envelops a hidden spoonful of chocolate-hazelnut spread and will keep you coming back for more.

I made 10 standard-size muffins, but I overfilled the muffin cups, causing the muffins to spread over the tops too much.  If I make these again, I’ll divide the batter evenly among 12 cups so the muffin will stay contained better.

Whole Wheat Nutella-Banana Muffins Rating:  8.5 out of 10 Click for PRINTABLE PAGE

1/2 cup white whole wheat flour 1/2 cup unbleached all-purpose flour 1/4 tsp. baking powder 1/2 tsp. baking soda 1/8 tsp. fine sea salt or kosher salt 1/2 stick (2 oz.) Smart Balance 50/50 Butter Blend, or butter, melted and slightly cooled 1/2 cup  sugar (or  sugar substitute) 1/2 cup nonfat vanilla Greek yogurt 1 large egg 1/2 cup mashed banana (about 1 medium) 1/2 tsp. pure vanilla extract About 5 Tbsp. Nutella About 1/3 cup coarsely crushed hazelnuts Heat oven to 350F.  Grease a 12-cup muffin tin, or line with paper cups.  In large bowl, sift together flours, baking powder, baking soda and salt.  In medium bowl, whisk together butter and sugar.  Add yogurt, egg, banana and vanilla, whisking till smooth.  Pour over dry ingredients all at once and stir lightly with spoon or spatula just till barely combined.  Do not over beat.  Divide half of the batter evenly among the 12 cups.  Top each with a generous 1/2 tsp. of Nutella.  Top with remaining batter, then with another 1/2 tsp. Nutella.  Sprinkle a generous 1 tsp. hazelnuts over top of each muffin.    Bake 17-19 minutes, or till a toothpick inserted in muffin returns clean.  (You’ll have to test away from the centers because of the Nutella, and you may have to use your baking judgment as to when they’re done.  Generally, after they puff up all the way to the center, they should be done.)  Cool in pan about 5 minutes, then turn out onto wire rack to completely cool.  Yield:  12 standard-size muffins