Nutella Banana Muffins An Amazing Ultimate
Soft, tender banana muffins swirled with rich Nutella and chocolate chips.
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large ripe bananas mashed
- 1 large egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla bean paste
- 1/2 cup Nutella plus 1/4 cup more for swirls
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a medium bowl whisk together the flour, baking soda, and salt until well combined.
- In a large bowl combine the mashed bananas and granulated sugar and whisk until smooth and slightly creamy.
- Add the egg and vegetable oil to the banana mixture and whisk until the mixture is fully combined and glossy.
- Whisk in the vanilla bean paste and 1/2 cup Nutella until the batter is smooth and evenly colored.
- Add the dry ingredients to the wet ingredients in two additions, gently stirring with a spatula just until no dry streaks of flour remain.
- Fold in the chocolate chips with a spatula until they are evenly distributed in the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Place small spoonfuls of the remaining 1/4 cup Nutella on top of each muffin and use a toothpick or knife tip to gently swirl it into the surface of the batter.
- Bake for 20 to 25 minutes, until the tops are set and a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack and let them cool completely or serve warm.
Notes
- Use very ripe bananas with lots of brown spots for the best sweetness and moist texture.
- Do not overmix the batter after adding the flour to keep the muffins tender instead of dense.
- You can omit the chocolate chips or replace them with chopped nuts for a different texture.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Reheat leftover muffins in a 300°F oven for about 10 minutes or briefly in the microwave until just warm.
- Do not overmix the batter after adding the flour to keep the muffins tender instead of dense.
- You can omit the chocolate chips or replace them with chopped nuts for a different texture.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Reheat leftover muffins in a 300°F oven for about 10 minutes or briefly in the microwave until just warm.