Description
These Nutella Banana Muffins are a deliciously moist and flavorful treat, combining the natural sweetness of ripe bananas with rich Nutella. Perfect for breakfast or a snack, they offer a chocolatey, nutty twist to classic banana muffins and are easy to make with simple pantry ingredients.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup Nutella
- 1/4 cup melted butter
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional
- 1/4 cup chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Wet Ingredients. In a large bowl, mash the ripe bananas until smooth. Add the Nutella, melted butter, sugar, eggs, and vanilla extract and stir until all ingredients are well combined.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Incorporate Dry and Wet Ingredients. Gradually add the dry ingredients to the wet banana mixture, alternating with the milk. Stir gently until the batter is just combined to avoid overmixing, which could make the muffins tough.
- Fill Muffin Cups. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. If using, sprinkle chocolate chips on top of each muffin for an extra chocolatey touch.
- Bake. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely to prevent sogginess and set the texture.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Do not overmix the batter to keep muffins light and fluffy.
- Adding chocolate chips is optional but recommended for extra flavor.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
