Nutella Banana Muffins (Printable Version)
Moist banana muffins with rich Nutella swirl, ready in 35 minutes.
# What You Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ½ cup plain yogurt
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1⅔ cups all-purpose flour
07 - ⅔ cup granulated sugar
08 - 1 teaspoon baking powder
09 - ½ teaspoon baking soda
10 - ¼ teaspoon salt
→ Swirl
11 - ½ cup Nutella, softened
# How to Make It:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together the mashed bananas, eggs, oil, yogurt, and vanilla extract until smooth.
03 - In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Divide the batter evenly among the muffin cups, filling each about ⅔ full.
06 - Warm the Nutella slightly if needed to make it easier to swirl. Drop about 1 teaspoon of Nutella on top of each muffin and use a skewer or toothpick to swirl it into the batter.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean except for melted Nutella.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The combination of ripe banana and hazelnut chocolate creates something greater than either alone
- These muffins stay incredibly moist for days making them perfect for busy mornings
- The swirl technique looks impressive but takes literally seconds
02 -
- Overmixing creates tough rubbery muffins so stop as soon as flour disappears
- The Nutella swirl sinks during baking so do not worry if it settles toward the bottom
- These freeze beautifully wrapped individually for grab and go breakfasts
03 -
- Use an ice cream scoop for perfectly portioned and evenly sized muffins
- Rotate the muffin tin halfway through baking for even browning