I have used the same Banana Muffin recipe since I was 16 years old and very rarely try another. My go to recipe was originally featured in the Tomato Restaurant cookbook, a Vancouver restaurant that is unfortunately no longer open.
On this rainy day, I was in need of something richer and more chocolatey. This recipe for Nutella Banana Muffins caught my eye over on “TheBakerMama” and I decided to give it a go.
As with most muffin recipes, it was very simple to put together, with a great addition of Nutella and banana garnish on top.
They turned out really well and the smell in the house is amazing. I hope you enjoy making and eating these muffins as much as my kids and I did.
Nutella Swirled Banana Muffins
Moist banana muffins with swirls of Nutella in every scrumptious bite!
Prep time:10 mins
Cook time: 30 mins
Total time: 40 mins
Author: Maegan – The BakerMama
Recipe type: Breakfast
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
4 overripe bananas, mashed (about 1-1/2 cups)
½ cup Nutella chocolate hazelnut spread
1 ripe banana, for garnishing
Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
Fill each muffin cup halfway with some batter. Dollop 1 teaspoon of Nutella in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or other small utensil to gently swirl the Nutella through the batter in each muffin cup. Scoop the remaining batter evenly among the muffins cups, filling each muffin cup almost full. Dollop 1 teaspoon of Nutella in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or another small-ended utensil to swirl the Nutella through the top half of the muffin batter.
Cut the remaining banana into 12 thin slices and place a slice in the middle of the swirled batter in each muffin cup.
Bake muffins for 30-35 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.