Banana Nutella Muffins (stuffed with gooey Nutella!)

Close-up of a banana Nutella muffin with a bite taken out, revealing a warm gooey Nutella center, surrounded by more muffins, fresh bananas, and a small bowl of Nutella in the background

Banana Nutella Muffins (stuffed with gooey Nutella!)

These banana Nutella muffins are absolutely divine. Each banana muffin is filled with rich Nutella, and then even more Nutella is swirled on top. One bowl, no mixer!

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 15

Total Time 30

Servings muffins

Calories 299

Author Gabby Kislanko

Equipment

Ingredients

½ cup butter (dairy free or regular), melted
2 eggs
1½ cup ripe mashed bananas (3-4 ripe bananas)
1 tsp vanilla extract
½ cup light brown sugar
¼ cup granulated white sugar
1 tsp baking soda
1⅔ cup all-purpose flour
½ tsp salt
¾ cup cup + 2tbsp nutella or vegan chocolate hazelnut spread

US Customary - Metric

Instructions

Preheat the oven to 350°F and line a muffin tin with 12 liners.
Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the eggs and vanilla.
Whisk in sugar.
Mash the bananas with a fork to remove large clumps. Measure out 1½ cups of mashed banana* and mix it in with the other liquid ingredients.
Pour in the flour, salt, and baking soda, then whisk.
Add a little bit of muffin batter to the bottom of each muffin liner (around 1½ Tablespoons). Add a 2 teaspoon-sized scoop of Nutella on top, trying to keep it in the center and away from the edges.
Add more muffin batter on top of the nutella, filling the muffin tins all the way to the top of the liners. Repeat with the remaining muffin liners until all batter is gone.
Melt 2 Tablespoons of chocolate hazelnut spread in a small microwave safe bowl until it's runny. Drizzle about ¼ teaspoon on top of each muffin and use a toothpick to gently swirl it around the top.
Bake the muffins for 15-21 minutes or until a toothpick inserted just off-center (not in the middle where the nutella is) comes out clean.
Let them cool in the tin for 5 minutes then transfer to a cooling rack.

Video

Notes

Mashed Banana: This recipe calls for exactly 1½ cups of mashed bananas, so measuring it out is an important step. If you have more than 1½ cups, discard the rest because adding more could affect how the recipe turns out.

Chocolate Hazelnut Spread: You can use traditional Nutella if not making these muffins dairy free, or you can use vegan chocolate hazelnut spread or homemade vegan nutella

Storage and Freezing Instructions: Store muffins for 2-3 days at room temperature in an airtight container.

Freezing is my favorite way to have fresh muffins on demand! Freeze the cooled muffins in a ziploc freezer bag for up to 2-3 months. When ready to eat, take one out of the freezer and microwave it for 30 seconds (which makes them taste fresh out of the oven), or let it thaw at room temperature.

Nutrition