Nutella Banana Muffins are the perfect blend of rich Nutella and sweet banana, creating a moist, irresistible Sweet Breakfast Treat that’s easy to bake. These muffins are ideal for breakfast, a quick snack, or a delightful dessert, satisfying your sweet cravings with every bite. Follow this simple recipe to bring a touch of indulgence to your kitchen.
Why You’ll Love Nutella Banana Muffins
I absolutely adore these Nutella Banana Muffins because they blend the creamy, chocolatey richness of Nutella with the natural sweetness of ripe bananas, creating a standout Sweet Breakfast Treat. These muffins are soft, fluffy, and bursting with flavor, yet they’re simple to make using pantry staples. Whether you enjoy them warm for breakfast or pack them as a snack, their irresistible taste and versatility make them a beloved family favorite.
Ingredients for Nutella Banana Muffins
Here’s what you’ll need for Nutella Banana Muffins (makes 12 muffins):
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3 ripe bananas, mashed (~1 cup)
- ⅓ cup vegetable oil
- ½ cup Nutella or other chocolate hazelnut spread
- 1 large egg
- 1 tsp vanilla extract
Equipment:
- Muffin tin
- Paper liners or non-stick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Wire rack
Ingredient Tips:
- Bananas: Use overripe bananas with brown spots for maximum sweetness and easy mashing.
- Nutella: Any chocolate hazelnut spread works; warm slightly for easier mixing.
- Flour: All-purpose for standard texture; whole wheat for a heartier option.
- Oil: Vegetable or canola for neutrality; melted coconut oil for a subtle flavor.
- Sugar: Reduce to ⅓ cup if bananas are very sweet or for a less sugary muffin.
Directions for Nutella Banana Muffins
Let’s bake these delicious Nutella Banana Muffins!
Prepare and Preheat
I preheat the oven to 350°F (175°C) and line a 12-cavity muffin tin with paper liners or grease with non-stick cooking spray.
Mix Dry Ingredients
In a large bowl, I whisk 1 ½ cups flour, ½ cup sugar, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt until well combined.
Combine Wet Ingredients
In a medium bowl, I mix 3 mashed ripe bananas, ⅓ cup vegetable oil, ½ cup Nutella, 1 egg, and 1 tsp vanilla extract until smooth and evenly blended.
Blend and Fill
I pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined, keeping the batter slightly lumpy to avoid overmixing. I spoon the batter into the muffin tin, filling each cavity about ⅔ full.
Bake and Cool
I bake the Nutella Banana Muffins for 18–20 minutes, until a toothpick inserted in the center comes out clean. I cool them in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: ~30 minutes
- Yield: 12 muffins
- Calories: ~220 kcal per muffin
- Macros per Muffin: 30g carbs, 3g protein, 10g fat, 1g fiber
Variations for Nutella Banana Muffins
Try these twists on Nutella Banana Muffins:
- Nut Crunch: Add ½ cup chopped walnuts or hazelnuts for a textured Sweet Breakfast Treat.
- Chocolate Boost: Mix in ½ cup mini chocolate chips for extra decadence in your Sweet Breakfast Treat.
- Swirl Effect: Drop a tsp of Nutella on each muffin top and swirl with a toothpick before baking.
- Healthier Swap: Use whole wheat flour and reduce sugar to ⅓ cup for a lighter option.
- Tropical Twist: Add ¼ cup shredded coconut for a banana-Nutella-coconut flavor combo.
Serving Ideas:
- Pair with Layla Cooks’ Tropical Breeze Watermelon Coconut Cupcakes for a vibrant breakfast spread.
- Serve with a hot latte or cold milk to complement the Sweet Breakfast Treat.
- Pack in lunchboxes for a delightful on-the-go snack.
Storage
I store Nutella Banana Muffins in an airtight container at room temperature for up to 2 days, ensuring they’re fully cooled to prevent moisture buildup. For longer storage, I refrigerate them in a sealed container for up to 1 week, warming briefly in the microwave (10–15 seconds) before serving. To freeze, I wrap each muffin in plastic wrap and place in a freezer-safe bag for up to 2 months; I thaw overnight in the fridge or microwave for 20–30 seconds.
Serving Tips
- Freshly Baked: Enjoy Nutella Banana Muffins warm for the softest texture and richest flavor.
- Pairing: Serve with coffee, tea, or milk for a cozy breakfast or snack.
- Garnish: Dust with powdered sugar or drizzle with extra Nutella for a decadent touch.
- Presentation: Arrange on a rustic tray or in a basket for a charming display.
- Temperature: Serve at room temperature or slightly warmed for the best experience.
FAQs About Nutella Banana Muffins
Here are answers to some common questions about this recipe:
Can I use ripe bananas for this recipe?
Yes, ripe bananas are essential for the best flavor and texture in Nutella Banana Muffins. Ripe bananas are sweeter and easier to mash, contributing to moist and flavorful muffins.
Can I substitute Nutella with another spread?
Absolutely! If you prefer, you can substitute Nutella with any chocolate hazelnut spread of your choice. Alternatives like chocolate almond spread or other nut butter blends can also work well, adjusting the sweetness to your preference.
How can I make these muffins healthier?
To make Nutella Banana Muffins a bit healthier, consider using whole wheat flour instead of all-purpose flour for added fiber. You can also reduce the amount of sugar or use a natural sweetener like honey or maple syrup. Adding chopped nuts or seeds can provide extra nutrients and texture.
Can I freeze Nutella Banana Muffins?
Yes, Nutella Banana Muffins freeze well. Wrap each muffin individually in plastic wrap and store them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator or microwave briefly before serving.
Can I add mix-ins to the batter?
Yes, you can customize Nutella Banana Muffins with mix-ins like chocolate chips, nuts, or dried fruit. Add up to ½ cup of your chosen mix-in to the batter before filling the muffin tin, ensuring even distribution.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
These Nutella Banana Muffins are a delightful way to enjoy a classic flavor pairing in a portable, delicious form. Whether you’re baking for yourself or sharing with loved ones, these muffins are sure to be a hit. Try them out today and treat yourself to a little taste of indulgence!
Nutella Banana Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 ripe bananas mashed
- 1/3 cup vegetable oil
- 1/2 cup Nutella or other chocolate hazelnut spread
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick cooking spray.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In another bowl, mix mashed bananas, vegetable oil, Nutella, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins are best enjoyed warm or at room temperature. Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for longer freshness.
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