Nutella Banana Muffins (Print Version)

Soft banana muffins with swirls of creamy Nutella throughout

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ½ cup plain yogurt
05 - 1 tsp vanilla extract

→ Dry Ingredients

06 - 1⅔ cups all-purpose flour
07 - ⅔ cup granulated sugar
08 - 1 tsp baking powder
09 - ½ tsp baking soda
10 - ¼ tsp salt

→ Swirl

11 - ½ cup Nutella, softened

# Step-by-Step Guide:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners
02 - In a large bowl, whisk together the mashed bananas, eggs, oil, yogurt, and vanilla extract until smooth
03 - In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix
05 - Divide the batter evenly among the muffin cups, filling each about ⅔ full
06 - Warm the Nutella slightly if needed to make it easier to swirl. Drop about 1 teaspoon of Nutella on top of each muffin and use a skewer or toothpick to swirl it into the batter
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (except for melted Nutella)
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely

# Expert Suggestions:

01 -
  • The banana and chocolate hazelnut combination hits every comfort craving
  • These muffins stay incredibly moist for days, making them perfect for grab and go breakfasts
  • The swirl technique looks fancy but takes literally seconds to master
02 -
  • Overmixing the batter creates tough, rubbery muffins, so stop as soon as flour disappears
  • Cold Nutella is impossible to swirl and sinks, but hot Nutella melts through completely, so aim for room temperature
  • These taste infinitely better warm, but never reheat in the microwave or the Nutella turns into a molten mess
03 -
  • Mash bananas when they are straight from the counter, not the freezer, for better moisture distribution
  • Use an ice cream scoop for perfectly portioned muffins that all bake at the same rate

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