Putting ripe bananas to use in such a delightful and delectable way is quite astounding.
INGREDIENTS
– 135 g 1 cup all-purpose flour– 50 g 1/2 cup Dutch-process cocoa powder– 1 teaspoon baking soda– 1/4 teaspoon fine saltI use sea salt– 3 medium-to-large very ripe banana– 115 g 1 stick unsalted butter, melted– 135 g 3/4 cup Demerara or light brown sugar– 1 large egg– 1 teaspoon vanilla bean paste or extract– 12 TBSPs Nutella– pearlnib sugar (I use the extra large variety)
Step 1
Pre-heat the oven to 177°C (350°F) and line a 12-cup muffin pan. Set aside flour, cocoa powder, baking soda, and salt in a medium basin after sifting using a fine-mesh strainer to eliminate lumps.
INSTRUCTION
Step 2
Mash bananas in a big bowl. After melting butter, add sugar, egg, and vanilla paste. Mix well. Stir dry ingredients with a spatula until mixed.
Step 3
Put half the mixture in the muffin pan to fill each cup 1/3. With a spoon, make small dents in each center. Put a spoonful of Nutella in each dent. Add remaining muffin batter.
Step 4
Finish with pearl sugar on each muffin. Bake muffins in the center of the oven for 18–20 minutes until the tops are puffy and cracked and a tester put in different sides comes out clean.
Step 5
Let muffins sit in the pan for a few minutes, then remove and cool further. Muffins can be stored at room temperature for 3–4 days in an airtight container or ziplock bag.