We get so many compliments from the guests at our Newport boutique hotel The Attwater on our signature small plates breakfast. In particular, the banana muffins, which have the not-so-secret ingredient of Nutella swirled into the tops. They're also punched up with four bananas (whereas most recipes call for two), making them a delightfully sweet treat to kick off your day. If you can't get the thought of The Attwater's banana Nutella muffins out of your head, here's the recipe, which general managers Heather and Mike were happy to share.
Adapted from The Baker Mama
1 c butter, melted
1 c sugar
1 tsp vanilla
2 c flour
1 tsp baking soda
4 overripe bananas (about 1-1/2 c)
1. Preheat oven to 350 degrees F. Grease muffin tin with spray oil or butter.
2. Melt butter. Mix in large bowl with sugar. Add eggs and vanilla. Stir in flour and baking soda. Fold in bananas until just combined.
3. Fill each muffin cup 3/4 full. Dollop a spoonful of nutella onto each muffin. Use
chopsticks or coffee stirrers to swirl the Nutella through batter.
4. Bake 30-35 minutes until golden brown and toothpick comes out clean.
Makes 12 muffins. Extra muffins (if you have such a thing) freeze well. Serve warm with butter or slice in half and toast on a buttered griddle pan. We think this recipe would make for a great loaf as well!