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Nutella Banana Muffins

Moist Nutella Banana Muffins Your Family Will Love

Delicious Nutella Banana Muffins perfect for breakfast, featuring ripe bananas and rich chocolate flavor.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 43 minutes
Servings: 18 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour For a gluten-free version, substitute with gluten-free flour.
  • 1 teaspoon Baking Soda Ensure it’s fresh for effective leavening.
  • 1 teaspoon Baking Powder Works alongside baking soda to create a light texture.
  • 1/2 teaspoon Salt Substitute with kosher or sea salt based on preference.
  • 6 medium Ripe Bananas Choose very ripe ones for optimal sweetness and moisture.
  • 1/2 cup Butter (Melted) Use unsalted butter for a less salty taste.
  • 1/2 cup Light Brown Sugar Coconut sugar can be substituted for a different taste.
  • 1/2 cup Granulated Sugar Reduce if less sweetness is desired.
  • 2 large Large Eggs Substitute with flax eggs for a vegan option.
  • 1 tablespoon Vanilla Extract Opt for pure vanilla extract for the best result.
  • Nutella Nutella Warm it for easy swirling in your muffins.

Equipment

  • Oven
  • muffin pan
  • Mixing bowl
  • stand mixer

Method
 

Step-by-Step Instructions for Nutella Banana Muffins
  1. Preheat your oven to 350°F (175°C) and line 18 muffin cups with paper liners.
  2. In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until well combined.
  3. In a stand mixer, blend mashed ripe bananas, melted butter, light brown sugar, granulated sugar, eggs, and vanilla extract for about 3 minutes until smooth.
  4. Gradually add the dry ingredients to the wet mixture at low speed, mixing until just combined.
  5. Fill each muffin liner about 3/4 full with batter, then swirl a teaspoon of warmed Nutella on top with a toothpick.
  6. Bake in the preheated oven for 15-18 minutes until golden brown and a toothpick comes out clean.
  7. Cool the muffins in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Store muffins in a covered container at room temperature for up to 3-4 days. They can also be frozen for up to 3 months.

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