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Easy Nutella Banana Muffins Recipe: Moist, Chocolatey Breakfast Treats

Easy Nutella Banana Muffins

Moist banana muffins are finished with a generous swirl of Nutella for an easy, chocolatey breakfast treat. This recipe makes 12 muffins and uses very ripe bananas for natural sweetness and rich banana flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
Wet Ingredients
  • 3 bananas (about 1 1/4 cups) Very ripe medium bananas, mashed
  • 1/2 cup (100 g) Granulated sugar
  • 1 egg Large egg
  • 1/3 cup (80 ml) Neutral oil, such as canola or vegetable oil
  • 1 teaspoon Vanilla extract
Topping
  • 1/2 cup, plus extra if desired Nutella

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the wells lightly.
  2. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
  3. Mash the bananas in a separate large bowl. Whisk in the sugar, egg, oil, and vanilla until the mixture is evenly combined.
  4. Add the dry ingredients to the banana mixture and stir only until no dry streaks remain. Do not overmix; a few small lumps are fine.
  5. Divide the batter among the muffin cups, filling each about two-thirds full. Spoon approximately 1 teaspoon of Nutella onto each muffin and swirl it gently with a toothpick or skewer.
  6. Bake for 20–25 minutes, until the muffin tops spring back lightly and a toothpick inserted into the banana-batter portion comes out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or allow them to cool completely before storing.

Notes

Use heavily speckled or nearly black bananas for the best sweetness, moisture, and banana flavor. If the Nutella is too thick to swirl, warm it briefly until soft but not hot. Check doneness in the banana batter rather than directly through a Nutella swirl, because warm Nutella can remain soft and look underbaked.