I just had to. I literally used to eat Nutella by the jar fulls. I would make myself sick. Literally. That word was very necessary to use again. You see, come to find out, I have a major sensitivity to chocolate. Of all things, chocolate!!!! So, yes, I have made my very own nutella, not with chocolate, but with carob. If you’ve been perusing my blog you will recognize this little intruder. Does it taste like chocolate? Hell no. Can I pretend? Why, yes :). Come on, guys… It’s close enough for little ‘ole me who can no longer have her precious chocolate. As for all of you lucky souls who can, hold tight to your precious nutella.
I know some of you might be overwhelmed by all of the ingredients in most of my recipes. It overwhelms me too. What overwhelms me even more is not having my comfort foods to satisfy my lil’ belly. When you have several sensitivities or allergies, you can’t just go in to a grocery store and buy whatever. You have to look at every single item you pick up. I am very surprised at the extra ingredients that I find in the some of the best quality products. Why is soy in everything!? Darn soy. Yes, I am anti-soy. Even the coconut and almond milks you buy from the store have extra flours and gums added to them. Crazy, I know. Ok, sure it’s for preserving, maybe. It’s ok…I’ll just make my own because it takes like two minutes.
Tangent…sorry. Bottom line is if you need to make substitutes due to personal issues, I have the answers. If not, I’ll be happy to help you convert back. A lot of my recipes are conversions of things I have long admired. I will always include that recipe for you to check out too. Your welcome :). And just maybe, one day, you will cross over to the other side like me. No, it’s not a cult. I actually started my healthy eating journey about 7 years ago. I have jumped on and off the wagon over the years. It has taken me this long to realize that I should be in it for the long haul. I just feel better. And you would be amazed how the wrong foods affect your body. It’s more then just what you see at your waist line. Do you know that if your body is processing something it is not familiar with and doesn’t know what to do with it, it can store it in your brain!? Do any of you seem to be having memory problems, or depression and anxiety? Could be your diet!!
That’s why you should start making Banana Nutella Muffins!!! Your body knows exactly what to do with every ingredient in there. And, you can finally use up the bananas that you’ve been meaning to eat. Or, if you are like me, buy two bundles just to have extra ripe ones.
Let’s give a huge thank you to Jessica over at The Novice Chef for the inspiration behind this recipe. She uses two forms of sugar in her muffins, which is why I did. I’m sure you were wondering. Coconut Sugar lends itself to a brown sugar flavor while the truvia just adds extra sweetness. If you can’t do truvia then try stevia. You will need to make up for having less dry ingredients…I would add extra hazelnut flour (or other nut flour).
Aannndd…If you like these little babies, you should check out these other muffins!!
- Preheat the oven to 350F. Line your muffin pan with liners. Start boiling the water for the gelatin egg.
- In a medium bowl whisk together all of the dry ingredients. Combine all the wet ingredients except the gelatin egg in a medium size.
- Add the prepared and slightly cooled gelatin egg to the wet ingredients while stirring.
- Combine the wet and dry ingredients together. Mix in the nuts.
- Fill the muffin tins ¾ full. Top with about a teaspoon of nutella and use a toothpick to swirl in the batter.
- Bake for 15-20 minutes, or until firm and a toothpick comes out (mostly) clean.
There will be left over batter that you can make more muffins with or you can do what I do and put it in a parchment lined loaf pan. It'll be very thin, but it makes for perfect bread for french toast. The loaf cooks in about 15-20 minutes.