Nutella Banana Muffins
These Nutella banana muffins are made with a moist and fluffy banana muffin batter, topped with Nutella swirls, and baked to perfection. Nutella swirl muffins are simply amazing, they stay fresh for 4 days and they remind me of pancakes filled with Nutella!
Ingredients
- 1 ½ cups Mashed bananas
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 150 g Butter melted
- 2 tablespoon Vegetable oil
- ½ teaspoon Kosher salt
- 2 cups Flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 12 teaspoon Nutella
Instructions
- Preheat an oven to 180c (350f) and prep a muffin pan with paper liners.
- Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the melted butter, eggs, vegetable oil, vanilla extract, granulated sugar, salt, and Mix with a whisk until the mixture is well combined.
- Add the flour, baking powder, and baking soda, and mix until just combined. Don’t overmix the batter!
- Scoop the batter with a large ice cream scooper into the muffin tins.
- Add 1 teaspoon (or more) of Nutella on top of the banana muffins and make swirls with a toothpick or a knife.
- Bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins! Let the muffins cool for at least 15 minutes before serving.
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and melted butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana muffins and not dense and dry muffins.
Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
Be patient! I know it’s extremely tempting to eat these muffins as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Nutrition
Calories: 313kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 317mgPotassium: 157mgFiber: 2gSugar: 23gVitamin A: 370IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!