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Nutella Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 79 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast,Baking,Dessert,Snack
  • Method: Baking
  • Cuisine: American

Description

These Nutella Banana Muffins combine the natural sweetness of ripe bananas with creamy Nutella for a decadent and moist treat. Perfectly soft and flavorful, they make a delightful breakfast or snack that’s easy to whip up in just 35 minutes.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup vegetable oil
  • 1/2 cup Nutella or other chocolate hazelnut spread
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it with non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until evenly combined to ensure the muffins rise properly.
  3. Combine Wet Ingredients: In a separate bowl, mix the mashed ripe bananas, vegetable oil, Nutella, egg, and vanilla extract thoroughly until the mixture is smooth and well blended.
  4. Incorporate Wet into Dry: Pour the wet ingredients into the dry ingredient bowl and gently stir until just combined. Be careful not to overmix to avoid tough muffins.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
  6. Bake Muffins: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
  7. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and improves texture.

Notes

  • Use very ripe bananas for the best natural sweetness and moist texture.
  • Do not overmix the batter; a few lumps are okay to keep muffins tender.
  • You can substitute vegetable oil with melted butter or coconut oil if preferred.
  • For a nut-free version, replace Nutella with a seed butter or omit it entirely.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://slsrecipes.com/nutella-banana-muffins-recipe/