Banana Nutella Muffins are moist banana muffins with a nutella filling and nutella swirl. They are made in 30 minutes in one bowl and are perfect for any time of day all year around!
Muffins are just the coziest, and that’s why I have an entire section dedicated to them on the bloggy! Some of my favorites are these Triple Chocolate Muffins for the chocolate lover in your life, these Peanut Butter Banana Muffins for the most fabulous combination of flavors, or if you are looking for a protein-packed twist on a classic, these Blueberry Cottage Cheese Muffins are for you!
Ingredients
- Bananas: What’s a banana muffin without bananas? You’ll need ripened bananas with lots of brown spots for best results.
- Light Brown Sugar & Granulated Sugar: Both light brown sugar and granulated sugar are used in these muffins for sweetness, moisture, and structure!
- Eggs: 2 large eggs at room temperature add the right amount of structure, stability, and texture!
- Vegetable Oil: Vegetable oil is the base in this recipe. It creates moist muffins that maintain moisture for longer than butter does! It can be substituted for any unflavored oil (canola, olive, etc.) if necessary.
- Milk: Milk smooths out the batter and adds moisture. You can use any milk you’d like!
- All Purpose Flour: Simple, plain, all purpose flour works perfectly in these muffins! Make sure to measure the flour accurately by using a kitchen scale or by spooning the flour into your measuring cups before leveling off the tops.
- Baking Powder & Baking Soda: Baking powder and baking soda work together to give these muffins a gorgeous dome and a high rise.
- Cinnamon: Cinnamon adds an extra kick of cozy flavor.
- Salt: Salt brings out sweetness and completes the flavor of these nutella muffins.
- Nutella: Nutella is a hazelnut spread you’ll use as a filling and as a topping.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners.
STEP 2: In a large bowl, whisk mashed bananas, light brown sugar, granulated sugar, room temperature eggs, vegetable oil, and room temperature milk together until smooth.
STEP 3: Add properly-measured all purpose flour, baking powder, baking soda, cinnamon, and salt to the batter and whisk until combined. Do not mix past when the dry ingredients disappear, as doing so will create dry, tough muffins.
STEP 4: Add about 1/4 cup of batter to each liner.
STEP 5: Then, spoon about 1 tablespoon of nutella into the center of each liner. Next, add batter to each cavity to reach the top of the liner.
STEP 6: Then, add about 1/2 tablespoon of warmed to the top of each muffin. Use a toothpick or knife to swirl the nutella on top of each muffin.
STEP 7: Bake the muffins for 16-18 minutes or until the tops are golden brown, domed, and spring back when poked in the center with your pointer finger. A toothpick should come out with some moist crumbs.
Frequently Asked Questions
Using oil as opposed to butter creates a moister muffin that maintains moisture better. You’ll want to ensure you measure your flour correctly by using a kitchen scale or by spooning flour into your measuring cups before using a knife to level off the tops. This prevents adding too much flour which leads to dry, dense, and tough muffins. Finally, bake only until a toothpick inserted into the center of a muffin comes out with moist crumbs. The muffins will firm up and continue baking as they cool, so baking until a toothpick comes out clean will lead to overbaked, dry muffins.
Yes! After the muffins have fully cooled, you can place them in the freezer individually wrapped in cling wrap, in a freezer bag, or in an airtight container for up to 4 months. Thaw at room temperature before serving. If you’d like a warm muffin, heat them in the microwave in 15 second spurts or in the oven at 350 degrees for a few minutes until desired heat is reached.
Expert Tips
- Bananas: You absolutely need to use ripened bananas for these muffins to turn out as intended. Without ripe bananas, the batter will not combine properly and the end result will lack flavor and sweetness. If you do not have ripened bananas on hand, you can ripen them in just a few minutes.
- First, preheat your oven to 400 degrees Fahrenheit. Place a sheet of aluminum foil or parchment paper on a metal baking sheet.
- Then, place your bananas on top of the baking sheet and bake for 12-15 minutes or until the peels turn dark brown in color. Let the bananas cool before mashing and using as directed in the recipe.
- Warmed Nutella: When making the swirl effect on top, heat your Nutella for about 10-15 seconds, as it will make it much easier to create the swirl with the toothpick.
- Room Temperature Ingredients: Make sure to use room temperature milk and eggs for a smooth batter and even muffins.
Related Recipes
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Banana Nutella Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffins, Banana, Nutella
- Method: Bake
- Cuisine: American
Description
Banana Nutella Muffins are moist banana muffins with a nutella filling and nutella swirl. They are made in 30 minutes in one bowl and are perfect for any time of day all year around!
Ingredients
- 3 medium bananas, about 1 1/2 cups (310g) mashed
- 1/3 cup (80g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 2 large eggs, room temperature
- 1/4 cup (50g) vegetable oil
- 1/3 cup (80g) milk, room temperature
- 1 1/2 cups (210g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cup (400g) nutella, divided
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners.
- In a large bowl, whisk mashed bananas, light brown sugar, granulated sugar, room temperature eggs, vegetable oil, and room temperature milk together until smooth.
- Add properly-measured all purpose flour, baking powder, baking soda, cinnamon, and salt to the batter and whisk until combined. Do not mix past when you see the dry ingredients disappear, as overmixing could lead to dry, tough muffins.
- Add about 1/4 cup of batter to each liner. Then, spoon about 1 tablespoon of nutella into the center of each liner before adding batter to each cavity to reach the top.
- Then, add about 1/2 tablespoon of warmed nutella to the top of each muffin. Use a toothpick or knife to swirl the nutella on top of each muffin.
- Bake the muffins for 16-18 minutes or until the tops are golden brown, domed, and spring back when poked in the center with your pointer finger. A toothpick should come out with some moist crumbs.
- Allow the muffins to cool before storing in an airtight container, tightly covered, or individually wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Bananas: You need to use ripe bananas with lots of brown spots in this recipe. If you do not have any on hand, you can ripen them yourself in a pinch! Preheat your oven to 400 degrees Fahrenheit. Place a sheet of aluminum foil or parchment paper on a metal baking sheet. Then, place your bananas on top of the baking sheet and bake for 12-15 minutes or until the peels turn dark brown in color. Let the bananas cool before mashing and using as directed in the recipe.
Mixing: Be careful not to overmix when mixing the dry ingredients into the wet ingredients. Overmixing past when the ingredients are combined could impact how the muffins rise and their texture. Simply stop mixing once you see that all of the flour mixture is incorporated into the wet ingredients and the mixture is smooth.
Keywords: Banana Muffins, Nutella Muffins, Banana Nutella Muffins
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