Super Easy Banana Nutella Muffins

My banana Nutella muffins are incredibly delicious, chocolaty and super easy to make. They are moist, soft, rich in flavor and extremely delicious.

Banana Nutella Muffins

I love these muffins because they have an excellent balance between the sweet fruity taste of banana and the sweet chocolatey nutty flavor of Nutella.

I also like the fact that this recipe eliminates the browning ripe bananas on your kitchen counter.

The texture and taste of these muffins are superb. They are yummy, soft and all the best things about a muffin rolled into one.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Nutella. The perfect swirl of a topping for this recipe, Nutella levels these muffins up. You may use any chocolate hazelnut spread you have at home.

Ripe Bananas. I used 3 medium ripe bananas. I recommend using ripe bananas because they give the muffins the sweetness and fruity flavor.

Flour. I tested this recipe with all-purpose flour.

Baking Powder and Baking Soda. Let your muffins rise and gain a little bit of puff and softness by using these two main leavening agents.

Sugar. I like using ½ white sugar and ½ brown sugar, which gives better results.

Vegetable Oil. I find that oil assists the muffins to maintain their moisture even days after baking. You may use avocado or sunflower oil instead.

Egg. I used just one large egg at room temperature.

Vanilla Extract. To flavor the muffins.

Pecans. I like to add a nutty flavor to my muffins, you. If you like your muffins nut-free, just skip the pecans.

How To Make Banana Nutella Muffins?

One: Preheat oven to 180C / 350F. Line 12 cups muffin pan with muffin liners.

Two: In a bowl, whisk flour, baking powder, baking soda and salt until combined.

Three: In another bowl, whisk together mashed ripe banana, granulated sugar, brown sugar.

Four: Mix in egg, oil and vanilla extract until combined.

Five: Now, stir in the flour mixture until incorporated and there are no lumps.

Tip: The most crucial rule of baking muffins is to avoid overmixing the batter and mix until just combined for best results.

Six: Finally, fold in pecans. Fill each muffin cup ¾ full. Top with 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.

Seven: Bake for 15-20 minutes. Allow to cool for 10-15 minutes, then serve.

Serving Suggestions

I like to pair my warm Banana Nutella Muffins with a cup of Oat Milk Hot Chocolate for breakfast. Yum!

Also, Caramel Latte, Iced White Chocolate Mocha and Chocolate Milk Tea will go well with these muffins.

Storage

I store these muffins at room temperature for 1-2 days without any problems. I also Keep them in the fridge in an airtight container for up to 5 days.

To freeze, I wrap them individually in plastic wrap and keep them in a ziploc bag in the freezer; they last for 2 months.

More Banana Muffin Recipes

• Healthy Strawberry Banana Muffins
• Easy Banana Muffins With Chocolate Chips

Easy Nutella Recipes

• No Bake Nutella Slice (Easy)
• Porridge With Nutella for Breakfast
• Nutella Overnight Oats With Chia Seeds

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Recipe Card