I am so happy to be posting my first recipe from The Secret Recipe Club today. I had signed up on the wait list ages ago and actually forgot about it, until I got an e-mail inviting me to join. Each month I will be assigned a different food blog and have to make a recipe from the blog and review it here, on my own blog. For my first SRC I was assigned Spinach Tiger. I was hooked from the moment I read the byline: "Food a woman will love and a man will marry her for...." There were so many recipes that looked good. These muffins were the first recipe that I made from the blog. But I have also made the Brussels Sprouts Gnocchi with Sage Butter (see upcoming post!). Some other recipes that I have bookmarked for the future include Raw Beet Salad with Shallot Honey Orange Vinaigrette, Shrimp with Mussels and Scallops in Cream Sauce, and Cast Iron Broccoli Basil Mozzarella Frittata. I like that Spinach Tiger (her nickname) does not use, "artificial sweetners, food substitutes, aerosol sprays, high fructose corn syrup, or MSG in her cooking." Her photos are beautiful and showcase her recipes in which she takes a modern, healthy approach to old dishes.
Back to these muffins now. The original recipe called for a cup of spelt flour. I have never seen (though I haven't really looked very hard for it) spelt flour in the store. I try to avoid buying ingredients like this, where I may not use it again. So, I used only all-purpose flour in this recipe. The only other change that I made to making these muffins was the cook time. I baked the muffins for only 20 minutes, though the original recipe called for 25-30 minutes. Just check the doneness with a toothpick. These muffins were super chocolatey and tasty with the dark chocolate bar bits AND the nutella. Spinach Tiger originally garnished her muffins with hazelnuts but noted that next time she'd try bacon or prosciutto. Since I had some bacon in the fridge, I decided to garnish a few of the muffins with it (next time I'd make the pieces a lot smaller. As seen in the pic below my pieces were a bit big and didn't stay on top very well). It was super tasty, with the mixture of saltiness and sweet. These muffins were a hit in our house and I will definitely make these again!
Banana Chocolate Chunk Nutella Muffins
recipe slightly adapted from Spinach Tiger
Prep time: 15 mins
Cook time: 30 mins
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 very ripe bananas
½ cup sugar
½ cup plain yogurt
½ cup canola oil
1 teaspoon vanilla
2 ounces dark chocolate, chopped
¼ cup Nutella or more
2-3 slices of bacon, cooked and crumbled for garnish (optional)
Mix together, flour, baking powder, baking soda, salt in one bowl. Set aside.
Smash bananas with a fork. Add in sugar, eggs, yogurt, oil, vanilla.
Add to flour mixture. Add in chopped chocolate.
Scoop into muffin pan. Makes 12 muffins.
Spoon in about ¾ teaspoon of Nutella into each muffin. You can use more, if you desire.
Bake at 350 for 20 minutes.
Garnish with chopped bacon if desired.
Family Rating: 2 thumbs up.