Banana Nutella Muffins
Delightful muffins that combine the sweetness of ripe bananas with the rich flavor of Nutella.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter, melted 113 grams (1 stick)
- 6 ripe bananas, mashed about 3 cups or 675 grams
- ½ cup brown sugar 107 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- ⅓ cup Nutella 90 grams, store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two 12-count muffin tins with 18 paper liners. Set them aside.
- In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. Set this mixture aside.
Mixing the Batter
- Using a hand mixer, beat the melted butter, mashed bananas, brown sugar, granulated sugar, eggs, and vanilla extract together on medium speed for about 3 minutes.
- Gently stir in the flour mixture until just combined. Be careful not to over-mix. Set this batter aside.
Preparing Muffins
- Place the Nutella in a small microwave-safe bowl and warm it for about 30 seconds until it’s thin and easy to swirl.
- Fill the muffin tins so they are about ¾ full with the batter. Spoon the warmed Nutella over the batter and swirl them together using a knife.
Baking
- Bake the muffins for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Move the muffins to a cooling rack and allow them to cool for about 15 minutes.
Notes
Best enjoyed warm, either fresh from the oven or lightly toasted. You can serve them plain or with a dollop of whipped cream. They also pair well with a cup of coffee or tea. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months wrapped tightly.