Get the Recipe: Banana Nutella Muffins
Ready in 30 minutes, banana nutella muffins are soft, sweet and super easy to make. This is a quick afternoon snack to bake when the kids come home from school.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup (133 g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (300 g) mashed overripe bananas, 3 medium bananas
- ½ cup Nutella
Instructions
- Preheat oven to 400℉. Line a muffin tin with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a separate large bowl, vigorously whisk together the sugar, vegetable oil, eggs and vanilla. Stir in the bananas.
- Add dry ingredients to wet ingredients and stir just until combined. Do not over-mix.
- Fill each muffin cup ¾ full. Add 2 teaspoons Nutella to each cup, then use a toothpick or skewer to swirl the Nutella into the batter.
- Bake muffins at 400℉ for 16 to 18 minutes or until a toothpick comes out with little to no crumbs. Turn the muffins on their side so the bottoms don’t get soggy as they cool.
Notes
Store in an airtight container at room temperature for up to 5 days. Make sure muffins are completely cooled before storing.
Freeze for up to 3 months. Individually wrap muffins in plastic wrap and store in an airtight container or freezer bag in the freezer.
Serving: 1muffin, Calories: 231kcal, Carbohydrates: 43g, Protein: 4g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.3g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 205mg, Potassium: 235mg, Fiber: 2g, Sugar: 23g, Vitamin A: 64IU, Vitamin C: 3mg, Calcium: 30mg, Iron: 2mg