Soft and moist, these banana nutella muffins are perfect for breakfast or even dessert! They're generously filled with nutella and topped with a nutella swirl.
If you know me, you know I love a good muffin.
Muffins are so easy to make, they don't take long to bake, and they're already portioned out for you to easily grab on the go. Win-win-win!
And lately, my favorite muffins have been these banana nutella muffins. They're soft, moist, and packed with banana flavor, but the real star of the show is the nutella. It's piped into the center of each muffin, as well as swirled on the top of each one.
Are you craving one yet? Let's get baking!
What You'll Need
Here's a quick overview of some of the key ingredients and tools needed to make these muffins. The full recipe can be found at the bottom of the post.
- Bananas - The riper the bananas, the better here. To get the bananas ready for this recipe, I like to just mash them up on a cutting board using a fork.
- Light brown sugar - I prefer to use light brown sugar for this recipe, but dark brown sugar would also work.
- Nutella - I bought the smallest container of Nutella available at my local grocery store, and it was more than enough for this recipe. Before using it in this recipe, you'll want to warm it up to a spreadable consistency by either microwaving it or heating it up on the stove.
- Muffin pan - This recipe yields 9 muffins, so a 12-cup muffin pan works great here.
- Cupcake liners - When making muffins, I always like to line my muffin pan with cupcake liners. That way, you don't have to spray the pan, and it's really easy to remove the muffins once they're baked.
- Cookie scoop - Try using a cookie scoop when portioning out the muffins, and you'll thank me later. It makes the process a breeze!
How to Make These Muffins
These muffins are pretty easy to make, and they don't require a lot of time to whip up. Here's all you need to do:
Start by beating together the mashed bananas and light brown sugar. Mix until well combined. (Image 1)
Add in the vegetable oil, egg, and lemon juice. Mix until homogeneous, scraping the bowl after each addition. (Image 2)
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Then, add the dry ingredients into the banana mixture and mix until just combined. (Image 3 and Image 4)
Portion out the muffins. Scoop the muffin batter into the prepared pan, filling each muffin about ¾ of the way full. Transfer the warmed nutella to a piping bag, then pipe a small amount of nutella into each muffin. To get the nutella spread evenly throughout the muffin, I recommend moving the piping bag around and piping in a few different areas of the batter. Then, pipe a little nutella onto the top of each muffin and use a toothpick, skewer, or butter knife to gently swirl the nutella and batter together. (Image 5)
Time to bake! Bake the muffins at 425°F for 5 minutes, then lower the oven temperature to 350°F and bake the muffins for an additional 13-15 minutes, or until they're golden brown and a toothpick inserted in the middle of one comes out clean. Starting at a high temperature and then lowering it helps create those beautiful, high muffin tops. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving. (Image 6)
Tips to Perfect This Recipe
- Make sure your bananas are ripe. I'm talking almost entirely brown, extra-ripe bananas. The riper your bananas are, the more flavor you'll get in the muffins.
- Don't overmix the batter. After adding in the dry ingredients, mix the batter until just combined to get light and soft muffins. If you mix too much, the batter will develop too much gluten, causing the finished muffins to taste tough and chewy.
- Use a toothpick to see if the muffins are ready. The best way to determine when these muffins have finished baking is to insert a toothpick or cake tester directly in the middle of a muffin. If it comes out clean (with no liquid), then it’s time to remove the pan from the oven.
Common Questions About This Recipe
These are some questions I frequently hear about these muffins. If you have a question that isn't answered below, feel free to leave it in the comments.
Personally, I like to place the peeled bananas on a cutting board and mash them using a fork or potato masher. However, you could also mash them using a handheld mixer or stand mixer.
Yes, you definitely can! Simply follow the recipe as written, then pour it into the greased pan. Then, pipe the nutella throughout the batter and then swirl nutella over the entire top. Since I haven't made this recipe in a loaf pan before, I'm not entirely sure how long the bake time would be. I would recommend starting at 40 minutes (baking at 350°F), then checking every 5 minutes or so to see when it has baked through.
Yes! Let the muffins cool completely after baking, then wrap them individually in plastic wrap or a Ziploc bag and freeze for up to 2 months. When you are ready to eat the muffins, let them thaw at room temperature or even warm them up for a few minutes in the oven.
How to Store & Freeze
To store: Cover and store these muffins in an airtight container at room temperature for up to 3-5 days.
To freeze: Let the muffins cool completely at room temperature, then place them in a freezer-proof container or bag and freeze for up to 2 months. When you're ready to eat one, let it thaw at room temperature or heat it up for a few minutes in the oven.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.Print