I made these nutella swirl banana muffins for breakfast yesterday (well, my daughter had one for breakfast, I ate mine for dessert) 🙂 I have a recipe up on the site for my favorite buttermilk banana muffins, and these are hard to top, but if you love nutella like we do, these are amazing. Does anyone else eat nutella out of the jar with a spoon? 🙂
What I liked about these, besides the nutella swirl, is that they aren’t overly sweet, so when you do get some of the nutella in a bite, it doesn’t make it a total sugar bomb. This recipe made about 15 full sized muffins, and I typically keep a few out for us to eat that day and freeze the rest. My daughter (and my other two kids when they are here on breaks), just pull out various cookies, muffins, bread etc from my freezer as needed. I think these will freeze well.
The original recipe here calls for 6 ripe bananas. I only had 5 and that seems liked plenty and they came out great. As I said in recent post for these brown butter banana chocolate chip cookes, use super ripe bananas if you want good banana flavor.
Nutella Swirl Banana Muffins
Ingredients
- 2 cups AP flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter melted
- 5-6 ripe bananas
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1/3 cup nutella or more to taste
Instructions
- Preheat oven to 350 and line muffin pan with liners. In a stand mixer, beat the bananas, sugar and vanilla on medium high until the banana is well mashed. Turn to low and drizzle in the melted butter.
- Add in the eggs one and a time on medium speed and mix for 3 minutes. In a separate bowl, whisk the flour, baking powder, baking soda and salt. Add to the mixer on low and mix until just combined. Hand mix a bit to be sure it is all mixed together.
- Place nutella in a microwave safe bowl and heat for about 30 seconds to make it a bit more fluid. Fill muffin cups 3/4 full with batter and then dollop some nutella over the top and swirl it in with a knife. I didn't swirl mine too much because I wanted some pockets of nutella.
- Bake for 15-18 minutes (mine took about 17) until they are browning on the edges and the batter is set. You will still get nutella on your toothpick if you check these with a toothpick, but you shouldn't see any raw batter. Allow them to cool for a 5 minutes and then remove them to a cooling rack to fully cool.