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Banana Nutella Muffins

Irresistible Banana Nutella Muffins for Sweet Mornings

Enjoy the unique flavor of Banana Nutella Muffins that elevate your breakfast experience. Quick, easy, and perfect for freezing!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 3 pieces extremely ripe bananas Use only overripe bananas for best results.
  • 6 tablespoons butter, melted Can substitute with coconut oil for a dairy-free option.
  • 2 pieces eggs, room temperature Ensures good structure and moisture.
  • 3/4 cup nonfat Greek yogurt Can swap with whole milk yogurt or sour cream.
  • 2 teaspoons vanilla extract Opt for pure vanilla extract for the best taste.
  • 2 cups all-purpose flour Substitute 1/2 cup with whole wheat flour for a healthier option.
  • 1 teaspoon baking soda Make sure it’s fresh for optimal rising.
  • 3/4 cup sugar Consider reducing to 1/2 cup for less sweetness.
  • 1 teaspoon salt Essential ingredient for balancing sweetness.
Nutella Swirl
  • 2/3 cup Nutella Ensure not to exceed this amount to prevent overflow.

Equipment

  • Oven
  • mixing bowls
  • Muffin tray
  • measuring cups
  • measuring spoons
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (175ºC) and line your muffin cups with cooking spray or paper liners.
  2. In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter and mix well.
  3. Beat in the room temperature eggs, then stir in the Greek yogurt and vanilla extract until creamy.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and sugar until no lumps are present.
  5. Gently fold the dry ingredients into the wet banana mixture until just combined.
  6. Spoon the batter into the muffin cups, filling each about two-thirds full. Melt Nutella briefly in the microwave.
  7. Drizzle melted Nutella on top of each muffin and swirl gently with a knife.
  8. Bake for 20-25 minutes for giant muffins, or 15-20 minutes for standard size, until the center is clean.
  9. Allow muffins to cool in the tin for about 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Make sure your bananas are extremely ripe for the best results and avoid overmixing the batter to maintain fluffiness.

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