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Nutella Banana Muffins

Soft, moist banana muffins swirled with rich Nutella hazelnut spread. A perfect easy breakfast recipe that uses up ripe bananas.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 3 ripe bananas mashed (approx 1.5 cups)
  • 0.33 cup vegetable oil or melted coconut oil
  • 0.5 cup granulated sugar
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Topping
  • 0.5 cup Nutella warmed slightly for swirling

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick (for swirling)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the bananas until mostly smooth. Whisk in the oil, sugar, egg, and vanilla extract until well combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Pour dry ingredients into wet ingredients. Gently fold with a spatula just until flour disappears. Do not overmix.
  5. Divide batter evenly among muffin cups (about 3/4 full).
  6. Drop a teaspoon of Nutella onto the center of each muffin. Use a toothpick to swirl it into the batter.
  7. Bake for 18-22 minutes until a toothpick inserted (avoiding the chocolate) comes out clean.
  8. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

For best results, use very spotted or black bananas.