Description
These Nutella Banana Muffins combine ripe bananas and creamy Nutella for a moist, flavorful treat perfect for breakfast or a snack. Swirled with chocolate hazelnut spread, they offer a delightful twist on classic banana muffins with a rich, chocolaty surprise in every bite.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- ½ cup granulated sugar
- â…“ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Other
- ½ cup Nutella
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, granulated sugar, vegetable oil, egg, and vanilla extract. Stir well until all ingredients form a smooth mixture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry: Gradually add the dry ingredients into the wet banana mixture, stirring gently and just until combined. Avoid overmixing to keep muffins tender.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full for perfect muffin rise.
- Add Nutella swirl: Place about a teaspoon of Nutella on top of each filled muffin cup. Use a toothpick or knife to gently swirl the Nutella into the batter creating a marbled effect.
- Bake: Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean except for melted Nutella.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely for best texture and handling.
Notes
- For best flavor and texture, consume muffins the day they are baked.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To keep muffins longer, freeze them for up to 2 months, wrapped tightly to prevent freezer burn.
- Allow frozen muffins to thaw at room temperature or warm briefly before serving for optimal taste.
