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Sweet Nutella Banana Muffins

Nutella Banana Muffins

Delicious and easy-to-make muffins combining the sweetness of ripe bananas with a rich Nutella swirl. A perfect grab-and-go breakfast or satisfying snack, ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 100 g caster sugar
  • 50 g light brown soft sugar
  • 2 large free-range eggs at room temperature
  • 120 ml vegetable oil or sunflower oil
  • 1 tsp vanilla extract
  • 3 large very ripe bananas (about 350g, peeled)
  • 150 g Nutella or other chocolate hazelnut spread
  • Genuine Flavour: This recipe focuses on real ingredients. You get the authentic sweetness from very ripe bananas which pairs beautifully with the deep, roasted hazelnut and cocoa notes from the Nutella. The touch of vanilla and brown sugar adds a lovely caramel undertone.
  • Ready in Under 40 Minutes: From gathering your ingredients to pulling a tray of warm golden muffins out of the oven, the whole process takes about 35 minutes. It’s a rewarding bake that doesn’t demand your entire afternoon.
  • Flexible Recipe: Feel free to add 75g of chopped walnuts or pecans for a bit of crunch or throw in a handful of chocolate chips for an even more decadent treat. You can also experiment with different chocolate spreads if you have a local favourite.
  • Great for Breakfast or Snacks: These muffins are a fantastic grab-and-go breakfast on busy mornings. They are also a substantial snack for after school or work and always get compliments when shared with friends over coffee.
  • Family Tested: This is one of the most requested bakes in my house. The combination of banana and chocolate hazelnut is a guaranteed hit with both children and adults making them a staple in my baking repertoire.

Method
 

  1. Prepare Your Tin: First things first, preheat your oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases and set it aside.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the plain flour, bicarbonate of soda, baking powder, salt, caster sugar, and light brown soft sugar. Whisking helps to evenly distribute the raising agents and break up any clumps.
  3. Mash the Bananas: In a separate, larger bowl, mash the ripe bananas with a fork until they are mostly smooth. A few small lumps are perfectly acceptable.
  4. Combine the Wet Ingredients: To the bowl with the mashed bananas, add the eggs, vegetable oil, and vanilla extract. Whisk everything together until it's well combined and looks uniform.
  5. Fold it All Together: Pour the dry ingredients into the bowl of wet ingredients. Using a rubber spatula or a large metal spoon, gently fold the mixture together until you can no longer see big streaks of flour. Be careful not to overmix! I find that about 10-12 folds is usually enough. The batter will be thick and a bit lumpy.
  6. Fill the Muffin Cases: Divide the batter evenly among the 12 prepared paper cases. An ice cream scoop is a great tool for this, as it ensures each muffin is roughly the same size. They should be about three-quarters full.
  7. Add the Nutella: Dollop a generous teaspoon (about 12-15g) of Nutella onto the top of the batter in each muffin case. You can slightly warm the Nutella in the microwave for 10-15 seconds to make it easier to spoon.
  8. Create the Swirl: Take a cocktail stick or a thin skewer and gently swirl the Nutella into the muffin batter two or three times. This creates that lovely marbled effect without fully mixing it in.
  9. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when they are risen, golden brown, and a skewer inserted into the cakey part (avoiding the Nutella) comes out clean.
  10. Cool Down: Allow the muffins to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. They are delicious warm but will hold together better once cooled.

Notes

For extra texture, add 75g of chopped walnuts or chocolate chips. Store in an airtight container at room temperature for up to 3 days.