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    Home » Baking

    Banana Muffins with Nutella

    Published: Jul 3, 2022 by Aqueena · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Do I even need to give an opener when the title is as enticing as Banana Muffins with Nutella? Probably not, but I will. These muffins have FOUR bananas which keep them moist but also give huge banana flavour. The Nutella is thoughtfully swirled into the batter once in the muffin tins, creating seamless streams of Nutella baked into each muffin instead of pockets of chocolate like you get with banana Chocolate chip muffins.

    Banana Muffins with Nutella

    Ingredients

    • Flour
    • Baking Soda
    • Baking Powder
    • Salt
    • White Sugar
    • Brown Sugar
    • Egg
    • Canola Oil (or other preferred oil)
    • 4 ripe bananas
    • Vanilla Extract
    • Nutella
    Ingredients for Banana Muffins with Nutella. On a butcher block sits: ripe bananas, oil, flour, sugars, and egg, nutella and leavening agents

    How to make banana muffins with Nutella

    1. Mix your dry ingredients in one bowl
    2. Mix your wet ingredients in another bowl (except for the Nutella)
    3. Gently fold the dry ingredients into the bowl with the wet ingredients.
    4. Fill 18 lined muffin tins ¾ of the way with better.
    5. Top with 1 teaspoon of Nutella per muffin
    6. Take a toothpick and swirl the Nutella in. Take care to drag it through the batter so the Nutella isn't just in the top and middle of the muffin
    7. Bake
    8. Devour
    nutella in a banana muffin
    nutella swirled in a banana muffin
    baked banana muffins with a nutella swirl

    Frequently Asked Questions

    What Causes Tough Muffins?

    Using too much egg - recipes that stick with 1 large egg - about ¼ cup worth yields the best muffins

    Why are my muffins flat

    Oven temperature, your baking soda/baking powder or mixing can all cause a misshaped muffin.
    Temperature - It's important to make sure your oven is accurate with an oven thermometer. 350F is the optimal temperature for perfectly rounded muffins.
    Expired Baking Powder/Soda - You should change your baking soda and powder at least every 3-6 months after opening it. It can still work after that but it won't work as well and eventually stops working altogether.
    Over Mixing - with muffins you want to mix your batter as little as possible once the flour is involved. that is why with this recipe, I have you mix the wet ingredients thoroughly before adding in the dry. The dry is mixed into the wet enough when you no longer see flour. If you're worried about it, you can let your batter sit for 10 minutes before baking.

    What Can I use to ensure evenly sized Muffins?

    I like an Ice Cream Scoop that is self-scraping, a large cookie scoop or worse case but still useful, is a ¼ cup dry measuring cup and a rubber spatula.

    Can I Freeze These Muffins

    Yes! It's best to wrap them individually in saran wrap and then place them in a sealed airtight container or bag.

    How Can I make the Nutella easier to swirl?

    Microwave the Nutella before adding it to the muffins if you want to have an easier time swirling it.

    Can I make these muffins Gluten Free?

    Yes, I have made these gluten free with Bobs Red Mill 1:1 flour (still used 2 cups worth) I mixed the batter well and let it sit for 30 minutes before put them into the oven.

    dark background banana and nutella muffins

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    Banana Muffins with Nutella

    Banana Muffins with Nutella

    Banana Muffins with Nutella are Perfect for when you have a bunch of ripe bananas - this recipe uses FOUR!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Snack
    Cuisine American
    Servings 18 Muffins
    Calories 199 kcal

    Ingredients
      

    Wet Ingredients

    • 4 Ripe Bananas
    • 1 Large Egg
    • ¼ Cup Canola Oil Shortening, melted butter or other oil can work too.
    • 2 Teaspoons Vanilla Extract

    Dry Ingredients

    • 2 Cups All-Purpose Flour
    • ½ Cup White Granulated Sugar
    • ½ Cup Brown Sugar
    • 1 Teaspoon Baking Soda
    • 1 Teaspoon Baking Powder
    • ½ Teaspoon Table Salt

    Optional

    • ½ Cup Walnuts Chopped

    Nutella Swirl

    • 18 Teaspoons Nutella

    Instructions
     

    Prep

    • Preheat Oven to 350°F
    • Line 18 cups with paper liners in a Standard Sized Muffin Tin

    Wet Ingredients

    • In a Medium Bowl: Mash the bananas until all the chunks are gone. Add in the oil, egg and vanilla. Stir to combine.

    Dry Ingredients

    • In another Medium Bowl: Sift in the flour, salt, baking soda and baking powder. Stir to Combine. Now add in the sugars. Stir to break down any lumps from the brown sugar.

    Combine

    • Slowly encorporate the dry ingredients into th bowl of wet ingredients. You do not want to overmix the batter. You will know you have mixed enough when you no longer see any remaining traces of flour.
    • If using nuts, you can stir them in now.

    Fill Muffin Tin

    • Using a large Cookie scoop, fill each muffin till ¾ full.
    • Optional: You can now warm up the Nutella in the microwave for 20-30 seconds. This makes it easier to swirl and helps it not all sink to the bottom. I have made these without warming up the Nutella and they still turn out great but it is easier when the Nutella is warm.
      This recipe calls for 18 teaspoons of Nutella which is equivalent to 6 tablespoons or just over ⅓ of a cup.
    • Add 1 Teaspoon of Nutella to each muffin.
    • Use a toothpick to swirl the Nutella throughout the muffin. I like to go from the centre out to the liner and then back again.

    Bake

    • Bake on the middle rack for 15-17 minutes. They are done when a toothpick inserted into a non-Nutella part of the muffin comes out with crumbs on it instead of batter 🙂

    Nutrition

    Serving: 1MuffinCalories: 199kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 10mgSodium: 157mgPotassium: 156mgFiber: 2gSugar: 18gVitamin A: 33IUVitamin C: 2mgCalcium: 32mgIron: 1mg
    Tried this recipe?Let us know how it was!

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