Banana Nutella Muffins Recipe

Course: Bread, Breakfast, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: muffins

Calories: 202kcal

Author: Becky Hardin

Banana Nutella Muffins might just be the BEST muffins you ever make! Soft, sweet, and moist muffins are made with real bananas, and topped with a scrumptious Nutella swirl. These are baked to perfection in just 15 minutes for an easy breakfast!

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Equipment

Ingredients

2 cups all-purpose flour 240 grams
1 teaspoon baking soda 6 grams
½ teaspoon baking powder 2 grams
½ teaspoon kosher salt
½ cup unsalted butter 113 grams, melted (1 stick)
6 ripe bananas mashed (about 3 cups or 675 grams)
½ cup brown sugar 107 grams
¼ cup granulated sugar 50 grams
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
⅓ cup Nutella 90 grams, store-bought or homemade

Instructions

Preheat oven to 350°F. Line two 12-count muffin tins with 18 paper liners. Set aside.
In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
Using a hand mixer, beat the butter, bananas, brown sugar, sugar, eggs, and vanilla together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside.
½ cup unsalted butter, 6 ripe bananas, ½ cup brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
Place the Nutella in a small microwave-safe bowl and warm for 30 seconds until it's thinned.
⅓ cup Nutella
Fill the wells of the muffin tins so they are ¾ full. Spoon the Nutella over the batter, and swirl them together with a knife.
Bake for 15-18 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean.
Move the muffins over to a cooling rack and allow them to cool for 15 minutes.

Notes

For gluten-free banana Nutella muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
If using salted butter, omit the kosher salt.
You can use an equal amount of vegetable or coconut oil in place of the butter.
Feel free to use light or dark brown sugar.
You can omit the Nutella, or replace it with an equal amount of another butter, such as peanut butter, almond butter, cashew butter, or Biscoff!
Feel free to add mix-ins, such as chocolate chips, chopped nuts, or dried fruits.
Top these banana muffins with peanut butter glaze!
Spoon and level the dry ingredients for the best results.
Use very ripe bananas with many brown/black spots for the sweetest banana muffins. Underripe bananas will not mash well and will not taste as sweet.
Use a fork or potato masher to mash the bananas. You can also process them in a food processor or blender.
Don't overmix the batter; otherwise, the banana muffins will be tough.
Microwave the Nutella so that it is soft and spreads easily.
Don't add more Nutella than is called for, or it could cause your muffins to be too heavy and underbaked in the middle.

Storage: Store banana Nutella muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.

Nutrition