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Nutella Swirl Banana Muffins

Nutella Swirl Banana Muffins that Make Snack Time Irresistible

Delight in these Nutella Swirl Banana Muffins, a quick and irresistible snack perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 1/2 cup Butter Provides richness and moisture; substitute with vegan butter for a dairy-free option.
  • 1 cup Granulated Sugar Adds sweetness; reducing sugar may affect the muffins' texture.
  • 2 large Eggs Essential for structure and moisture; flax eggs work as a substitute for a vegan version.
  • 1 teaspoon Vanilla Extract Enhances flavor; for a twist, use almond extract instead.
  • 3 tablespoons Milk Adds moisture; any milk type can be used, including plant-based alternatives.
  • 1 cup Mashed Bananas The star ingredient providing natural sweetness and moist texture; overripe bananas work best.
  • 2 cups All-Purpose Flour Forms the dough's structure; use a gluten-free flour blend for a different take.
  • 1 teaspoon Baking Powder Acts as a leavening agent; ensure it's fresh for the best rise.
  • 1/2 teaspoon Salt Enhances the overall flavor.
  • 1/2 teaspoon Baking Soda Reacts with acids in the recipe for leavening; freshness is key.
Nutella Swirl
  • 1/2 cup Nutella The indulgent swirl that elevates the flavor with its rich chocolate-hazelnut goodness; swap for chocolate spread for a quick change-up.

Equipment

  • Muffin Pan
  • paper liners
  • Mixing bowls
  • Electric Mixer
  • Toothpick or knife

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, cream together 1/2 cup of softened butter and 1 cup of granulated sugar for about 1-2 minutes until fluffy.
  3. Add in 2 large eggs, 1 teaspoon of vanilla extract, 3 tablespoons of milk, and 1 cup of mashed bananas. Beat until well combined.
  4. Gradually sift in 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix until just combined.
  5. Spoon the batter into the muffin cups, filling each about 3/4 full.
  6. Drop a teaspoon of Nutella on top of each muffin and gently swirl with a toothpick or knife.
  7. Bake for 15-17 minutes until golden brown and a toothpick inserted comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days; they taste better the next day.

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