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–+ servings
Nutella Banana Muffins

Moist Nutella Banana Muffins You’ll Crave Again and Again

Indulge in these Nutella Banana Muffins, combining ripe bananas and Nutella for a delightful treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Whole wheat flour can be a healthier alternative.
  • 1 teaspoon Baking Soda Ensure it’s fresh for effective rising.
  • 1/2 teaspoon Salt Can be omitted for a low-sodium option.
  • 3/4 cup Granulated Sugar Try brown sugar for a richer taste.
  • 2 large Ripe Bananas The riper, the better!
  • 1 Large Egg Substitute with a flax egg for a vegan option.
  • 1/2 cup Vegetable Oil Melted coconut oil works as a healthier swap.
  • 1 teaspoon Vanilla Extract Always choose pure extract for the best results.
  • 1/2 cup Nutella For fewer calories, substitute with chocolate hazelnut spread.
  • 1/2 cup Chocolate Chips Optional; can swap for nuts.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • spoon or ice cream scoop
  • Toothpick or knife

Method
 

Step-by-Step Instructions for Nutella Banana Muffins
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease each cup.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
  3. Mash the ripe bananas until smooth, then mix in the granulated sugar. Add the egg and vegetable oil, stirring until well combined. Then mix in the vanilla extract and ½ cup of Nutella until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated, keeping the batter slightly lumpy.
  5. If using, gently fold in chocolate chips into the batter.
  6. Fill each muffin cup about two-thirds full with the batter and drop a teaspoon of Nutella on top, swirling it through the batter with a toothpick or knife.
  7. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  8. Once baked, let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin C: 8mgCalcium: 2mgIron: 6mg

Notes

Let muffins cool in the tin to prevent sogginess.

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