Description
Deliciously moist Nutella Banana Muffins made with ripe bananas, creamy Nutella, and a hint of vanilla. These easy-to-make muffins are perfect for breakfast or a sweet snack, featuring a rich chocolate-hazelnut flavor combined with soft banana texture. Optional chocolate chips add an extra touch of indulgence.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup Nutella
- 1/4 cup melted butter
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing the cups to prevent sticking.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add Nutella, melted butter, sugar, eggs, and vanilla extract. Stir everything together until well incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Blend Batter: Gradually add the dry ingredients to the wet banana mixture, alternating with the milk. Mix gently until just combined to avoid overmixing, which could toughen the muffins.
- Prepare Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If you like, sprinkle the tops with chocolate chips for extra chocolatey goodness.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Insert a toothpick into the center of a muffin to check for doneness; it should come out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter; this ensures tender muffins.
- Chocolate chips are optional but add a nice texture and flavor contrast.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute the milk and butter with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
