Nutella Banana Muffins (Printer-friendly)
Moist banana muffins topped with a creamy Nutella swirl, ready in just 35 minutes for a delightful breakfast treat.
# What You'll Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ½ cup plain yogurt
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1⅔ cups all-purpose flour
07 - ⅔ cup granulated sugar
08 - 1 teaspoon baking powder
09 - ½ teaspoon baking soda
10 - ¼ teaspoon salt
→ Swirl
11 - ½ cup Nutella, softened
# Directions:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together the mashed bananas, eggs, oil, yogurt, and vanilla extract until smooth.
03 - In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Divide the batter evenly among the muffin cups, filling each about ⅔ full.
06 - Warm the Nutella slightly if needed to make it easier to swirl. Drop about 1 teaspoon of Nutella on top of each muffin and use a skewer or toothpick to swirl it into the batter.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean except for melted Nutella.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The muffin texture is incredibly moist, almost like eating cake for breakfast but totally acceptable
- The Nutella swirl creates these gooey chocolate pockets that make every bite different
02 -
- Overmixing the batter makes tough muffins, so stop as soon as the flour disappears
- The Nutella sinks to the bottom if it is too cold, so those 15 seconds in the microwave matter more than you would think
03 -
- Use an ice cream scoop to fill the muffin cups, it is faster and makes them all the same size
- If you want taller muffins, fill the cups to the very top and bake for an extra 2 to 3 minutes