Description
These Nutella Stuffed Banana Muffins combine the natural sweetness of ripe bananas with the rich, creamy indulgence of chocolate hazelnut spread. Soft and moist on the inside with a delightful swirl of Nutella, these muffins are perfect for breakfast, snacks, or dessert. Easy to make and ready in just 35 minutes, they are a crowd-pleaser for all ages.
Ingredients
Dry Ingredients
- 2 cups Flour
- 2 tsp Baking Soda
- ½ tsp Salt
Wet Ingredients
- 1 cup Sugar
- ½ cup Vegetable Oil
- 2 Bananas, mashed
- 1 cup Milk
- 1 tsp Vanilla Extract
- 1 Egg
Filling
- 1 cup Chocolate Hazelnut Spread (Nutella)
Instructions
- Prepare. Preheat your oven to 350°F (175°C) and grease or line your muffin pan to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Sugar and Oil. In a large mixing bowl, beat the sugar and vegetable oil thoroughly until the mixture becomes smooth and creamy, aiding in a tender muffin texture.
- Add Wet Ingredients. Incorporate the mashed bananas, milk, vanilla extract, and egg into the sugar-oil mixture, stirring until all ingredients are well combined for a moist batter.
- Fill Muffin Cups. Using a cookie scoop or spoon, divide the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Spread Nutella. Dollop the chocolate hazelnut spread on top of each muffin batter portion, then use a toothpick or skewer to gently swirl the Nutella through the batter, ensuring a marbled effect without overmixing.
- Bake. Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the muffins' tops are firm to the touch and lightly browned.
- Cool. Allow the muffins to cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely, which prevents sogginess.
Notes
- For extra moisture, overripe bananas work best.
- You can substitute whole milk with almond or oat milk for a dairy-free option, but texture may slightly vary.
- Do not over-swirl the Nutella as it may fully incorporate and lose the marbled effect.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use a toothpick inserted into the muffin to check doneness; it should come out clean or with a few crumbs, but no wet batter.
