This recipe came about one Wednesday morning when I had not been to the grocery store in over a week. It was one of those days where I was feeling like a walkie zombie too. I had been tempted just to make some toast spread it with peanut butter and sliced apples for breakfast. My four year old would have no part in that because it was ‘muffin day’.
I knew I didn’t have any eggs, as I hadn’t bought any in a while nor had I checked the henhouse yesterday. That’s what happens when you don’t stay on routine around here. I did have mayonnaise though so I knew there was hope. Below is the recipe, that I thought was an utter fail at first, and I hope your family enjoys it as much as mine does.
These could be made with eggs if you wanted to. Just replace the mayo and water with 2-3 eggs. You could probably also add in some white chocolate chips or nuts if you wanted to make these as a special treat. These are rich enough that they could probably be considered dessert!
These little yummies have a lot of potential and I’m sure you may see them popping up in various forms in upcoming recipes.
Eggless Nutella Muffins
- 1 1/2 c. self-rising flour
- 1/2 c. sugar
- 1 1/2 – 2c. Nutella
- 6-8 T. mayonnaise (or use 2-3 eggs)
Preheat oven to 350.
Mix together all of the ingredients, just until blended.
Spoon the batter, which will be thick, into the muffin pans. 2-3 Tablespoons for each cup.
Gently press the batter down if it is really thick.
Bake for 12-15 minutes. (8-10 minutes for minis.) They will look a bit gooey but that’s ok.
Remove and let cool for 5-10 minutes. (The middles may fall in but that is OK too.)
**I will be trying these with some ripe bananas too. I will probably use 2 mashed bananas and only 1-2 Tablespoons of mayo. I will be sure to post that recipe after I try it.
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