Nutella Banana Muffins

These Nutella banana muffins are soft and moist. They are stuffed in the middle AND swirled on top with Nutella for an extra chocolaty and nutty treat!

Course Breakfast, Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 325

Author Lily Ernst

Ingredients

1 cup (240g) overripe mashed bananas (about 2 large)
1 cup (200g) granulated sugar
1/2 cup (125ml) vegetable oil
2 large eggs
1/4 cup (60g) sour cream or plain yogurt
1 tsp vanilla extract
2 cups (250g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup Nutella

Instructions

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners or generously grease (incl. the rim) with butter or nonstick spray (preferred method).
In a large bowl, whisk together the mashed bananas, granulated sugar and vegetable oil.
1 cup (240g) overripe mashed bananas, 1 cup (200g) granulated sugar, 1/2 cup (125ml) vegetable oil
Whisk in eggs, sour cream, and vanilla extract.
2 large eggs, 1/4 cup (60g) sour cream or plain yogurt, 1 tsp vanilla extract
In another bowl, toss together the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined.
2 cups (250g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
Divide half of the batter into the prepared muffin pan. Place the Nutella in a small microwave-safe bowl and warm it up in the microwave for 15-20 seconds. Add a teaspoon of it to each muffin.
1/2 cup Nutella
Repeat and swirl the Nutella using a toothpick on top of the batter.
Bake for 23-25 minutes or until golden brown on top.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Nutrition