I grew up in a small place where the smell of ripe bananas often filled our kitchen. I recall my grandma handing me a spoonful of creamy chocolate-hazelnut spread to keep me busy while she stirred batter in her biggest bowl. I still smile whenever I open a jar and remember how much comfort a simple dessert can bring.
This recipe represents my fondness for homemade treats. I prefer an easy approach that yields an indulgent taste, and this one delivers exactly that. I sense that you, too, might enjoy a warm muffin in the morning or late at night.
I often bake these banana nutella muffins if my bananas have gone soft and spotted. I spot the sweetness locked inside those bananas and pair them with a swirl of hazelnut richness. My relatives say the combination makes them daydream about Sunday brunch, but I think it fits any day of the week.
Why Bananas and Chocolate-Hazelnut Spread Work Together
Ripe bananas contain natural sugars that add moisture and sweetness. They bring a subtle fragrance that complements the smooth chocolate-hazelnut spread. This spread adds a nutty depth and a hint of indulgence.
I also want to highlight the way bananas contribute to a soft crumb. I often freeze bananas when they look a bit too brown, then thaw them for this recipe. A gentle mash reveals their sweetness, which infuses every bite with flavor that reminds me of childhood breakfasts.
I maintain a habit of warming the chocolate-hazelnut spread before I swirl it into the batter. It softens quickly, making it easy to blend in with a gentle motion. I like seeing those visible streaks of glossy chocolate in the finished muffins.
Key Ingredients
Mashed bananas add the main fruit component. I look for bananas with brown spots because they mash easily and offer natural sweetness. I mash them in a large bowl, leaving small lumps.
Sugar, vegetable oil, eggs, and vanilla extract form the wet base that connects the banana flavors. This blend ensures a balanced sweetness. It also binds the mixture, helping create structure.
All-purpose flour combines with baking powder, baking soda, and a hint of salt. This trio lifts the muffins, providing that puff you see in the oven. It lets the bananas remain the star, with a mild assist from the chocolate-hazelnut swirl.
How to Prepare the Batter Step by Step
Preheat the oven to set the stage for an even bake. I turn mine to 350°F. I either line my muffin tin with paper cups or grease each cup carefully.
I mash the ripe bananas in one bowl. I add sugar, vegetable oil, eggs, and vanilla to create the wet mixture. I stir until everything unites into a smooth blend with small banana bits.
I whisk flour, baking powder, baking soda, and salt in another bowl. Then I combine it with the wet mixture until the flour vanishes. I never over-stir because I want a tender crumb.
I microwave the chocolate-hazelnut spread for a short time. I add it into the batter with a gentle swirl. I leave visible ribbons to ensure each bite holds a bit of chocolate magic.
I fill each muffin cup, leaving room for the batter to rise. I drop a small spoonful of chocolate spread on top for flair. I swirl it again with a toothpick, letting the pattern shine.
I place the tin on the middle rack. I bake for about 18 to 22 minutes, checking with a toothpick. I see melted spread on the pick, but I find no raw batter.
My Personal Experience with Banana Muffins
I look back on chilly mornings and recall the comfort these muffins brought me and my parents. They often appeared on the kitchen table with a pot of tea or a mug of coffee. I sometimes grabbed two and raced out the door, eager to enjoy them on my way to a class or an appointment.
I later learned to appreciate the moments of calm that come with slow breakfasts. I now brew a cup of tea, peel back a paper liner, and indulge in that first soft bite. It reminds me that a small treat can create a comforting pause in any schedule.
Sometimes I switch things up and try other bakes too. I enjoy making Cinnamon Sugar French Toast Muffins for a cozy twist on a classic morning meal. I also experiment with sweet yeast dough in my Chocolate Cinnamon Rolls when I want a more decadent option.
This Muffin Recipe is Worth Repeating
I value recipes that adapt well to kitchen supplies and time constraints. Bananas appear in my kitchen all year, so this treat fits any season. My family enjoys these muffins for breakfast or as a quick snack.
This recipe also works for gatherings. I recall hosting a small brunch where I paired these muffins with a fruit salad. My guests devoured them and requested a repeat visit soon after.
You can also explore a richer chocolate profile by trying Mint chocolate brownies if you crave a bolder taste. I like offering a variety of baked goods because it makes everyone eager to try something new.
I often store leftover muffins in an airtight container. They hold their softness for up to three days. I sometimes pop one in the microwave for a few seconds to rekindle that fresh-baked warmth.
Tips for a Successful Bake
I encourage you to check banana ripeness before you begin. Brown spots indicate peak sweetness. I let them sit in a paper bag if they seem too green.
I emphasize not overmixing the batter. Too much stirring can reduce the light texture. A gentle hand produces a soft crumb every time.
I swirl the chocolate-hazelnut spread in a way that shows streaks in each muffin. That swirl creates an interesting pattern. It also guarantees a balanced flavor in every bite.
Pin This Recipe and Share Your Experience
I hope you find these Banana Nutella Muffins as comforting as I do. I invite you to save this recipe to your Pinterest board so that you can revisit it. I also love hearing feedback from anyone who tries it.
I look forward to reading your comments about how these muffins turned out or if you have any questions. I enjoy seeing a community build around a shared love of simple treats. Let us keep the conversation going and inspire each other one bite at a time.
Banana Nutella Muffins Recipe
Ripe bananas and creamy Nutella combine to create soft, flavorful muffins with a chocolate-hazelnut swirl. These muffins are easy to make and perfect for a quick breakfast or snack.
Ingredients
- 2 ripe bananas, mashed
- ½ cup Nutella, plus extra for topping
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- PREHEAT THE OVEN AND PREPARE THE MUFFIN TIN: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the cups with non-stick spray.
- MASH THE BANANAS: In a large mixing bowl, mash the ripe bananas until mostly smooth. Small lumps are fine and will add texture to the muffins.
- MIX WET INGREDIENTS: Add the sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins light.
- SWIRL IN NUTELLA: Microwave the Nutella for 10-15 seconds to soften it. Add it to the batter and gently swirl it through with a spoon or spatula, leaving visible streaks rather than fully mixing it in.
- FILL THE MUFFIN CUPS: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. For extra flavor, add a small spoonful of Nutella on top of each muffin and swirl it with a toothpick.
- BAKE: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. A little melted Nutella on the toothpick is fine, but there should be no raw batter.
- COOL AND SERVE: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Banana Ripeness Matters: Use ripe bananas with brown spots for the best sweetness and flavor. They mash easily and blend well into the batter, creating moist muffins. If your bananas aren't ripe enough, place them in a paper bag for a day or bake them at 300°F (150°C) for 15 minutes until the skins darken.
Nutella Swirling Tips: Warming the Nutella slightly in the microwave makes it easier to swirl into the batter. Use a spoon or butter knife to create visible ribbons of Nutella instead of fully mixing it in. This gives each bite a mix of banana and chocolate-hazelnut flavors.
Avoid Overmixing: Stir the batter gently after adding the dry ingredients. Overmixing can develop the gluten in the flour, leading to dense muffins instead of soft and tender ones. Mix just until the flour disappears into the batter.
Measuring Flour Correctly: To prevent dry muffins, measure the flour using the spoon-and-level method. Spoon flour into the measuring cup and level it off with a knife rather than scooping directly from the bag, which can compact the flour and add too much to the batter.
Muffin Liner or Greasing: Using paper liners makes removing the muffins easier and keeps them moist. If you prefer to bake without liners, grease each muffin cup well with non-stick spray or butter to prevent sticking.
Checking for Doneness: Muffins are done when a toothpick inserted into the center comes out clean. If there’s melted Nutella on the toothpick, that’s fine, but there should be no raw batter. If the muffins still seem underbaked, add 1-2 extra minutes and check again.
Storing and Freezing: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months. To reheat, microwave for 20-30 seconds or let them thaw at room temperature.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 224Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 31mgSodium 153mgCarbohydrates 31gFiber 1gSugar 16gProtein 3g
