Banana Nutella Muffins
These Banana Nutella Muffins are soft, moist, and swirled with rich, chocolatey Nutella for an irresistible treat. The natural sweetness of ripe bananas pairs perfectly with the creamy hazelnut spread, creating a bakery-style muffin with a tender crumb. Easy to make and impossible to resist, they’re perfect for breakfast, snacking, or dessert
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- Spoon and level for accurate measuring.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon optional but recommended
Wet Ingredients
- 3 ripe bananas mashed (about 1¼ cups)
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ⅓ cup vegetable oil or melted butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
The Star
- ½ to ¾ cup Nutella
- Slightly warmed for easier swirling
Optional Add-Ins
- Chopped hazelnuts or walnuts
- Mini chocolate chips
- A pinch of espresso powder to deepen chocolate flavor
Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. Combine the Wet Ingredients
- In a large bowl, mash the bananas until mostly smooth. Whisk in granulated sugar, brown sugar, oil (or butter), egg, and vanilla until fully combined.
4. Make the Batter
- Add the dry ingredients to the wet ingredients. Gently fold until just combined. Do not overmix—the batter should look slightly lumpy.
5. Fill the Muffin Cups
- Spoon batter into the muffin cups, filling each about ¾ full.
6. Add the Nutella
- Drop small spoonfuls of Nutella on top of each muffin. Use a toothpick or knife to gently swirl it into the batter.
7. Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not directly into Nutella) comes out mostly clean.
8. Cool
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
📝 Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Swirl Nutella gently to keep distinct chocolate-hazelnut pockets.
- All-purpose flour works best; avoid overmixing the batter.
- Walnuts or hazelnuts add crunch but can be omitted if needed.
- Check doneness with a toothpick inserted near the center.
- Let muffins cool before removing to prevent crumbling.
- Store at room temperature up to 2 days in an airtight container.
- Freeze muffins for up to 2 months; thaw overnight before serving.
🍽️ Nutrition Facts (Per Serving)
Calories: 290 kcal,Carbohydrates: 38 g,
Fiber: 3 g,
Sugars: 20 g,
Protein: 5 g,
Fat: 14 g,
Saturated Fat: 6 g,
Cholesterol: 45 mg,
Sodium: 190 mg,
Potassium: 260 mg,
Calcium: 55 mg,
Iron: 1.6 mg ::contentReference[oaicite:0]{index=0}