Nutella Banana Muffins (Printable Version)
Moist banana muffins with swirls of rich Nutella. Ready in 35 minutes.
# What You 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
# How to Make It:
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 way melted Nutella ribbons through the warm muffin creates those irresistible pockets of chocolate hazelnut goodness in every bite
- These muffins stay incredibly moist for days, making them perfect for grabbing on busy mornings or sudden afternoon cravings
02 -
- Overmixing the batter will make these muffins tough and dense, so stop folding the moment the flour disappears
- Room temperature ingredients blend together more easily, creating a more uniform and tender texture
03 -
- Use an ice cream scoop to portion the batter evenly and mess-free
- Let the muffins cool completely before storing to prevent condensation from making them soggy