Banana Nutella Muffins
Creamy, decadent chocolate hazelnut spread is swirled into tender, buttery and simple banana muffins.
Equipment
Ingredients
- 2 cups all purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup overripe bananas, mashed
- 2 tablespoons whole milk
- ⅓ cup Nutella, or chocolate hazelnut spread
Instructions
- Preheat the oven to 350F. Line a muffin/cupcake pan with paper liners. Alternatively, spray the wells of the pan with baking spray.
- In a medium bowl, whisk together the all purpose flour, baking soda and salt. Set aside.2 cups all purpose flour, 1½ teaspoons baking soda, ½ teaspoon fine sea salt
- Place the butter in a large bowl and cover with a paper towel. Microwave for 30-45 seconds until mostly melted.½ cup unsalted butter
- Whisk the granulated sugar into the melted butter.¾ cup granulated sugar
- Whisk in the eggs, one at a time.2 large eggs, room temperature
- Whisk in the vanilla, mashed banana and milk.1 teaspoon pure vanilla extract, 1 cup overripe bananas, mashed, 2 tablespoons whole milk
- Stir in the flour mixture, until just combined.
- Divide the batter between the muffin liners, filling them about ¾ full.
- Spoon a teaspoon of Nutella on the center of each muffin. Use a toothpick to swirl the Nutella throughout the muffins.⅓ cup Nutella, or chocolate hazelnut spread
- Bake the muffins for 20-22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a cooling rack. Serve the muffins warm with extra Nutella.
Nutrition
Serving: 1muffinCalories: 262kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 252mgPotassium: 119mgFiber: 1gSugar: 19gVitamin A: 294IUVitamin C: 1mgCalcium: 23mgIron: 2mg
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