What can make banana muffins even better? A swirl of Nutella, of course. These muffins look fancy, but are still simple to make. How do they taste? Even better than they look, and that is saying something!
This recipe makes moist banana muffins and the chocolate hazelnut spread only makes them tastier. They are a super tasty way to start your day or enjoy one as an afternoon snack.
I think muffins are an underrated breakfast item. They are usually pretty simple to put together.
You can bake a batch on the weekend and enjoy them throughout the week. Or you can freeze the extras for a super simple option later.
They defrost and reheat beautifully with just a quick trip to the microwave. Plus they are fabulous in the morning, as an after school snack, or even as a simple dessert.
Long story short, we should bake more muffins! This fabulous recipe is a great place to start.
Tips and Tricks:
Ripe Bananas: Make sure your bananas are very ripe (lots of brown spots) for the best flavor and sweetness.
Don’t Overmix: Overmixing the batter can result in dense muffins. Mix until just combined.
Add-ins: Feel free to add your favorite mix-ins like chocolate chips, nuts, or dried fruit for extra texture and flavor.
Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 3 months.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the muffins might be denser. You might want to use half whole wheat and half all-purpose flour for a lighter texture.
Can I use Greek yogurt instead of plain yogurt?
Greek yogurt will work well and may add a bit more protein to your muffins.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done. If there is wet batter on the toothpick, bake for a few more minutes.
Try to make sure to insert the toothpick where there is muffin, not just Nutella. The chocolate hazelnut spread will stay gooey, even when the muffins are baked.
Can I use frozen bananas?
Yes, frozen bananas can be used. Thaw them before mashing and incorporate them into the batter as directed.
Can I omit the Nutella swirl?
Yes, if you prefer, you can omit the Nutella swirl. This recipe will make delicious plain banana muffins without it.
Can I double the recipe?
Yes, you can double the ingredients to make a larger batch. Adjust the baking time accordingly and keep an eye on the muffins while they bake. Use the handy buttons in the recipe card to help you size up or down the recipe.
More Recipes to Try
If you are a fiend for Nutella, you should also make a batch of Nutella ice cream. It is creamy and has but chocolate hazelnut flavor.
For a different twist on banana muffins, try making banana oat muffins. The oatmeal basically melts into the batter and you still get soft tasty muffins.
A batch of chocolate banana cupcakes makes for a perfect dessert. Top with your favorite frosting for an extra special treat.
Check out my collection of banana recipes for more tasty inspiration.
Banana Muffins with Nutella Swirl
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
- 4 ripe bananas mashed
- ½ cup Nutella
Instructions
- Preheat your oven to 350°F (175°C).
- Line muffin tins with muffin liners or grease the tin well.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In large mixing bowl, mix the melted butter and sugar until combined.½ cup unsalted butter, 1 cup granulated sugar
- Add the eggs, yogurt, and vanilla extract. Mix until smooth.2 large eggs, 1 cup plain yogurt, 1 teaspoon vanilla extract
- Stir in the mashed bananas until well combined.4 ripe bananas
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Put about a tablespoon of Nutella into the center of each muffin and gently swirl with a knife or skewer, or simply leave it as is.½ cup Nutella
- Bake in the preheated oven for 19-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.