Nutella Stuffed Banana Muffins Recipe
This Nutella-stuffed banana muffin recipe is my go-to treat because it turns everyday ingredients into a scrumptious, indulgent delight that feels like a warm hug in every bite. The perfect combination of ripe bananas and creamy Nutella makes each muffin irresistibly moist and flavorful, with just the right touch of sweetness that always brings a smile to my face.
Nutella-stuffed banana muffins are one of my favorite kinds of muffins. They begin with three very ripe bananas that are squashed into a kind of creamy, luxurious state and mixed with a cup and a half of all-purpose flour.
I use baking powder and baking soda for the rise, but the heavenly combo of melted unsalted butter and sugar (there’s also some brown sugar in there) is the real reason these muffins taste so incredible.
Ingredients
Bananas contain a lot of potassium.
They are naturally sweet and moist.
Plain flour: Supplies shape and form; supply of carbs.
Sugar serves to sweeten the muffins and aid in their browning.
Butter that has not been subjected to a salting process: Contributes richness and moisture; boosts flavor.
The creamy chocolate hazelnut spread known as Nutella is sweet and indulgent.
Muffins rise because of two kinds of helpers—baking powder and baking soda—called leavening agents.
Ingredient Quantities
- 1 and 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 1/3 cup (75g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 12 teaspoons Nutella (about 1 cup or 300g)
- Optional: chopped nuts or chocolate chips for topping
Instructions
1. Heat your oven to 350°F (175°C) and set a 12-cup muffin tin with paper liners.
2. In a spacious mixing bowl, combine the flour, baking powder, baking soda, and salt.
3. In a separate bowl, thoroughly mash the bananas and then mix in the melted butter, granulated sugar, egg, and vanilla extract until well combined.
4. Combine the banana mixture with the dry ingredients and mix very gently until just combined.
5. Incorporate the milk into the batter until the mixture is smooth. Take care not to overmix.
6. Pour a tablespoon of batter into each muffin cup, and be sure to distribute the batter evenly among them.
7. In the center of each cup, on top of the batter, add a teaspoon of Nutella. Don’t spread it.
8. Another tablespoon of batter should be covering the Nutella so that the muffin cups are about 3/4 full.
9. Add some chopped nuts or chocolate chips on top for extra texture, if you like.
10. Bake for 17-20 minutes, or until you insert a toothpick into the center and it comes out clean (a little Nutella is fine). Allow the muffins to cool in the pan for 5 minutes before transferring to a wire to cool completely. Enjoy your fresh Nutella-stuffed banana muffins!
Equipment Needed
1. Oven
2. 12-cup muffin tin
3. Paper liners
4. Large mixing bowl
5. Medium mixing bowl
6. Mixing spoon or spatula
7. Tablespoon measure
8. Teaspoon measure
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire cooling rack
FAQ
- Q: Can I use whole wheat flour instead of all-purpose flour?You can replace all-purpose flour with whole wheat flour, but the muffins might be denser and have a different texture.
- Q: How ripe should the bananas be?B: You want bananas that are overripe, with lots of brown spots, because these are the sweetest and mash easiest.
- Q: Can I use oil instead of butter?You can use the same amount of vegetable or canola oil as a substitute for melted butter, and yes, that is a direct replacement.
- Q: How do I prevent the Nutella from sinking to the bottom?A: On a baking sheet, freeze Nutella by the teaspoon before adding the creamy, chocolate-hazelnut mixture to the batter. This helps ensure that the nutty goodness remains in the center of the cookie.
- Q: Can I make these muffins dairy-free?A: Yes, substitute the butter for a dairy-free margarine, and use a plant-based milk, like almond or soy milk, in place of regular milk.
- Q: How should I store the muffins?To keep muffins for up to three days, place them in a container that is airtight and at room temperature. Otherwise, if you want to store muffins for a longer period of time, place them in the freezer.
- Q: Can I add any other flavors or ingredients?You can indeed mix in chocolate chips, walnuts, or even a dash of cinnamon into the basic recipe for added flavor.
Substitutions and Variations
All-purpose flour: For a gluten-free option, substitute with whole wheat flour for a denser texture or a gluten-free flour blend.
Coconut oil or a vegan butter alternative can replace unsalted butter for a dairy-free version.
Substitute honey or maple syrup for granulated sugar; if you use either of these in your recipes, compensate for the extra liquid in the recipe by cutting back on something else that’s liquid.
Non-dairy milk, such as almond milk, soy milk, or oat milk, can be used in place of milk to make the recipe free from cow’s milk.
Nutella: Substitute any alternative chocolate hazelnut spread, or use almond butter with a bit of cocoa powder, for a different taste profile.
Pro Tips
1. Ripe Bananas: Use overripe bananas with brown spots for maximum sweetness and flavor. This not only enhances the taste but also improves the texture of the muffins.
2. Nutella Tip: If the Nutella is too thick, warm it slightly in the microwave (10-second increments) to make it easier to scoop and drop into the muffin batter.
3. Mixing Technique: When combining wet and dry ingredients, mix gently until just combined to prevent the muffins from becoming dense. Overmixing can cause the gluten in the flour to develop too much.
4. Room Temperature Ingredients: Ensure the egg and milk are at room temperature before mixing. This helps create a smoother batter and evenly baked muffins.
5. Nutella Swirl (Optional): Before baking, use a toothpick to gently swirl the Nutella into the batter for a marbled effect. This adds an interesting visual element and ensures Nutella in every bite.
Nutella Stuffed Banana Muffins Recipe
My favorite Nutella Stuffed Banana Muffins Recipe
Equipment Needed:
1. Oven
2. 12-cup muffin tin
3. Paper liners
4. Large mixing bowl
5. Medium mixing bowl
6. Mixing spoon or spatula
7. Tablespoon measure
8. Teaspoon measure
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire cooling rack
Ingredients:
- 1 and 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 1/3 cup (75g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 12 teaspoons Nutella (about 1 cup or 300g)
- Optional: chopped nuts or chocolate chips for topping
Instructions:
1. Heat your oven to 350°F (175°C) and set a 12-cup muffin tin with paper liners.
2. In a spacious mixing bowl, combine the flour, baking powder, baking soda, and salt.
3. In a separate bowl, thoroughly mash the bananas and then mix in the melted butter, granulated sugar, egg, and vanilla extract until well combined.
4. Combine the banana mixture with the dry ingredients and mix very gently until just combined.
5. Incorporate the milk into the batter until the mixture is smooth. Take care not to overmix.
6. Pour a tablespoon of batter into each muffin cup, and be sure to distribute the batter evenly among them.
7. In the center of each cup, on top of the batter, add a teaspoon of Nutella. Don’t spread it.
8. Another tablespoon of batter should be covering the Nutella so that the muffin cups are about 3/4 full.
9. Add some chopped nuts or chocolate chips on top for extra texture, if you like.
10. Bake for 17-20 minutes, or until you insert a toothpick into the center and it comes out clean (a little Nutella is fine). Allow the muffins to cool in the pan for 5 minutes before transferring to a wire to cool completely. Enjoy your fresh Nutella-stuffed banana muffins!