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Banana Nutella Muffins

Decadent Banana Nutella Muffins for Your Sweet Cravings

Indulge in these Banana Nutella Muffins, a perfect balance of ripe bananas and rich Nutella to satisfy your sweet cravings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 3 pieces very ripe bananas Provides natural sweetness and moisture; the riper, the better!
  • 6 tablespoons butter melted; adds richness and flavor; coconut oil can be a great dairy-free substitute.
  • 2 pieces eggs room temperature; acts as a binder.
  • 3/4 cup nonfat Greek yogurt Enhances moisture with a slight tang; sour cream or dairy-free yogurt work in a pinch.
  • 2 teaspoons vanilla extract Elevates the overall flavor profile beautifully.
  • 2 cups all-purpose flour The foundation; swap 1/2 cup with whole wheat flour for extra fiber.
  • 1 teaspoon baking soda This leavening agent is key to achieving that delightful rise.
  • 3/4 cup sugar Sweetens the muffins; consider coconut sugar for a lower-glycemic alternative.
  • 1 teaspoon salt Balances sweetness, amplifying the flavors.
For the Nutella Swirl
  • 2/3 cup Nutella The star ingredient provides a luscious chocolatey swirl.

Equipment

  • Muffin tin
  • Mixing bowls
  • Spatula
  • Fork or potato masher

Method
 

Step‑by‑Step Instructions for Banana Nutella Muffins
  1. Preheat your oven to 350ºF (175ºC) and prepare your muffin tin by lightly spraying with cooking spray or lining it with paper liners.
  2. In a large mixing bowl, mash the 3 bananas until smooth. Stir in the melted butter, then add the eggs, yogurt, and vanilla extract, mixing well.
  3. In a separate bowl, sift together the flour, baking soda, sugar, and salt. Gently fold the dry ingredients into the wet mixture.
  4. Evenly distribute the muffin batter into the prepared muffin cups, filling about two-thirds full.
  5. Melt the Nutella in the microwave for about 20 seconds, drizzle over the muffins, and swirl it into the batter.
  6. Bake for 20-25 minutes for giant muffins or 15-20 minutes for regular ones, checking for doneness with a toothpick.
  7. Let muffins cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Use extremely ripe bananas for maximum sweetness and moisture. Don't overmix the batter to keep the muffins light and fluffy.

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