Description
Delight in these moist and flavorful Banana Nutella Muffins, packed with ripe bananas and swirled with creamy Nutella for an irresistible treat. Perfect for breakfast or a sweet snack, these muffins combine the wholesome goodness of bananas and Greek yogurt with the rich taste of chocolate-hazelnut spread.
Ingredients
Wet Ingredients
- 3 extremely ripe (even brown) bananas, mashed
- 6 tablespoons butter, melted
- 2 eggs, room temperature
- 3/4 cup nonfat Greek yogurt
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (can also substitute 1/2 cup for whole wheat flour)
- 1 teaspoon baking soda
- 3/4 cup sugar
- 1 teaspoon salt
Additional
- 2/3 cup Nutella
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350ºF (177ºC). Spray 6 giant or 12 regular muffin cups with cooking spray and arrange them in a muffin tin to prevent sticking.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly and mix in the melted butter until combined. Then stir in the eggs, Greek yogurt, and vanilla extract, mixing well to create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, sugar, and salt to distribute the leavening agent and seasonings evenly.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet banana mixture, mixing just until incorporated to avoid overworking the batter, which keeps the muffins tender.
- Fill Muffin Cups and Add Nutella: Evenly pour the batter into the prepared muffin cups. Melt the Nutella in the microwave for about 20 seconds until pourable. Drizzle the melted Nutella over the batter in each cup.
- Swirl Nutella: Using a knife, gently swirl the Nutella through the batter in each muffin cup to create attractive marbled patterns without fully mixing it in.
- Bake: Bake in the preheated oven. If using giant muffin cups, bake for 20-25 minutes; if using regular-sized, bake for 15-20 minutes. Check doneness by inserting a knife into the center of a muffin—if it comes out clean, they are ready.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 15 minutes to firm up before serving them warm or at room temperature.
Notes
- For a healthier twist, substitute half a cup of all-purpose flour with whole wheat flour.
- Be sure to use very ripe bananas for maximum sweetness and moisture.
- The Nutella swirl adds richness; avoid fully mixing it in to maintain beautiful swirls and distinct flavor pockets.
- Room temperature eggs help the batter blend smoothly for better texture.
- Allow muffins to cool slightly before removing from the tin to avoid breaking.
