Crêpe inspired banana muffins with a swirl of nutella that will end your crêpe craving.
Full recipe can be seen below!
Who here adores banana nutella crêpes? Well I present to you those Parisian flavors on the go! Making crêpes is a weekend morning activity, but who wouldn’t want banana nutella flavors all week long? Thankfully, this recipe overcomes the busy weekday hurdle in that it is easy, fast, and only takes 2 bowls!
Ladies and gentlemen, I bring you the CRÊPUFFIN!
Oh and did I mention it has nutella? If you have never tried this ooy-goey, chocolate-ly, hazelnut-ty spread…you must…now! It goes with everything… crêpes, muffins, cookies, club crackers, toast… the possibilities are endless!
Start by combining your dry ingredients: flour, baking powder, salt, and cinnamon. If you don’t have cinnamon in your pantry (we’ve all been there) feel free to skip it; in hindsight we don’t put cinnamon in crêpe batter, and these are crêpuffins.
Next whisk the egg, brown sugar, and granulated sugar until thoroughly combined.
Add your milk, melted butter, mashed banana, and vanilla and whisk until combined. I mashed my banana with a food processor, but you could also use a potato masher or cut it with a knife into smaller and smaller pieces until it is like a puree (this method will take the longest andmost muscles but it will indeed work).
Next gently fold dry ingredients into the wet ingredients until combined. Be careful to not over mix your batter. If you over mix your muffins, they will be dense and will not rise correctly…flat and heavy muffins…bleeh!
Spoon your batter into a lined muffin tin until halfway full. Spoon a glob of nutella in the center.
Then spoon more batter in so that the muffin cups are pretty much full.
Here comes the swirl part! Take a knife and stick it in one of the muffin cups and make it do ballerina twirls all around the muffin until you are satisfied with the extent of your swirling.
Bake your crêpuffins for 5 minutes at 425°F and then reduce the temperature to 375°F and bake for another 12-15 minutes. Remove them from the oven when the tops are a light brown and cool in the muffin tin on a wire rack for 5 minutes. Then remove them from the tin and let them completely cool on a wire rack.
One or two may have gone missing before they reached the cooling rack…
….and voilà you have crêpuffins!
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- 1 large eggs
- ¼ cup and 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ½ cup milk (2%)
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 banana, mashed (1/3 -1/2 cup)
- ~1/4 cup nutella
- Preheat oven to 425°F. Line muffin tin.
- Combine flour, baking powder, salt, and cinnamon in a small bowl.
- Whisk the egg, brown sugar, and granulated sugar together.
- Add your milk, melted butter, mashed banana, and vanilla to the egg and sugar mixture and whisk until combined.
- Gently fold dry ingredients into the wet ingredients until combined. Be careful to not over mix your batter.
- Spoon your batter into a lined muffin tin until halfway full. Spoon a ~3/4 teaspoon glob of nutella in the center. Then spoon more batter in so that the muffin cups are pretty much full. Swirl the muffins.
- Bake at 425°F for 5 minutes and then reduce the temperature to 375°F and bake for another 12-15 minutes until they are a light brown and a tooth pick comes out clean.
- Remove them from the oven when the tops are a light brown and cool in the muffin tin on a wire rack for 5 minutes. Then remove them from the tin and let them completely cool on a wire rack.
- Voilà!
Adapted from Sally’s Baking Addiction Master Muffin Mix
These have me dreaming of the wonderful banana nutella crepes I’ve devoured from Parisian vendors!
Sounds yummy! Glad you liked the post!