Nutella Banana Muffins

It was a rainy Sunday morning when I discovered half a dozen overripe bananas sitting on my counter. Rather than let them go to waste, I decided to experiment with swirling Nutella into my usual banana muffin batter. The smell that filled my kitchen was absolutely divine.

I brought a batch to work once and they disappeared within minutes. Now my coworkers ask me to bake them every time someone has a birthday or we need a morale boost.

Ingredients

• 2 large ripe bananas, mashed: The riper the bananas, the sweeter and more flavorful your muffins will be.
• 2 large eggs: Room temperature eggs incorporate better into the batter for a lighter texture.
• 120 ml (½ cup) vegetable oil: Oil keeps these muffins incredibly moist compared to butter.
• 120 ml (½ cup) plain yogurt: Adds tanginess and tenderness to the crumb while keeping them light.
• 1 tsp vanilla extract: Enhances all the other flavors and adds that cozy bakery aroma.
• 200 g (1⅔ cups) all-purpose flour: Provides the structure for your muffins to rise properly.
• 120 g (⅔ cup) granulated sugar: Sweetens the batter and helps create a golden brown top.
• 1 tsp baking powder: Gives the muffins their lift and fluffy texture.
• ½ tsp baking soda: Works with the acidic bananas and yogurt to help them rise.
• ¼ tsp salt: Balances the sweetness and enhances all the flavors.
• 120 g (½ cup) Nutella, softened: The star of the show. Soften slightly for easier swirling.

Instructions

Prepare your baking space:

Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. This step ensures your muffins bake evenly and pop out easily later.

Mix the wet ingredients:

In a large bowl, whisk together the mashed bananas, eggs, oil, yogurt, and vanilla extract until completely smooth. Take your time here to ensure everything is well combined.

Combine the dry ingredients:

In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt. Whisk them together to distribute the leavening agents evenly.

Bring it all together:

Gently fold the dry ingredients into the wet mixture until just combined. Stop as soon as you no longer see dry flour. Overmixing will make your muffins tough.

Fill the muffin cups:

Divide the batter evenly among the muffin cups, filling each about ⅔ full. An ice cream scoop makes this task much easier and ensures uniform muffins.

Add the Nutella swirl:

Warm the Nutella slightly if it is too stiff. Drop about 1 teaspoon on top of each muffin and use a skewer to swirl it into the batter. Do not overmix or you will lose the marble effect.

Bake to perfection:

Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean. Remember the melted Nutella might show up on the toothpick so check multiple spots.

Cool completely:

Let the muffins cool in the tin for 5 minutes then transfer to a wire rack. Cooling them completely prevents the Nutella from being too runny when you bite in.

Save

My daughter now requests these for her school bake sales because they are always the first to sell out. There is something magical about cutting one open and seeing that beautiful chocolate marble pattern inside.

Getting The Perfect Swirl

The secret to a beautiful Nutella swirl is working quickly while the batter is still loose. If your Nutella is too firm, microwave it for just 10 seconds. Insert your skewer about halfway into the batter and make a simple figure eight motion. Do not over swirl or you will end up with uniformly chocolate batter instead of those gorgeous marbled pockets.

Storage And Freezing

These muffins keep beautifully in an airtight container for up to three days at room temperature. For longer storage, wrap each muffin individually in plastic wrap and freeze for up to three months. To refresh frozen muffins, microwave them for 20 to 30 seconds or warm them in a 300°F oven for 10 minutes.

Serving Suggestions

These muffins are fantastic on their own but you can also serve them warm with a pat of butter for extra indulgence. They make an incredible base for banana split inspired desserts topped with a scoop of vanilla ice cream.

• Try them toasted and spread with extra Nutella for breakfast.
• Crumble one over vanilla yogurt or ice cream for a quick dessert.
• Pack them in lunch boxes for a special afternoon treat.

Save

There is nothing quite like a warm Nutella banana muffin with a cup of coffee on a lazy weekend morning. I hope these bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ How ripe should the bananas be?

Use very ripe bananas with brown spots for the best flavor and natural sweetness. The riper the banana, the more intense the banana flavor in your muffins.

→ Can I make these ahead of time?

Yes, these muffins store well in an airtight container for up to 3 days at room temperature. You can also freeze them for up to 3 months and reheat before serving.

→ Why shouldn't I overmix the batter?

Overmixing develops gluten, making muffins tough and dense. Fold until just combined - a few lumps are perfectly fine and will disappear during baking.

→ How do I get the perfect Nutella swirl?

Warm Nutella slightly for easier swirling. Drop about 1 teaspoon on each muffin, then use a toothpick to make figure-8 motions through the batter. Don't swirl too deeply or you'll lose the marble effect.

→ Can I add mix-ins to the batter?

Absolutely! Chopped hazelnuts, chocolate chips, or even diced strawberries complement the banana-Nutella combination beautifully. Fold them in gently with the dry ingredients.

→ What's the best way to tell when they're done?

Insert a toothpick into the center - it should come out clean or with just a few moist crumbs. Remember, melted Nutella might appear on the pick, so check the batter portion.