Nutella Banana Muffins
These super moist muffins are loaded with delicious ripe banana flavor and topped with a generous swirl of Nutella. These Nutella Banana Muffins make an excellent breakfast or snack for anyone who loves chocolate & banana flavored baked goods.
Servings: 12 muffins
- 1 stick butter
- 2 eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 ripe bananas peeled
- 1 cup whole wheat flour
- 1 cup unbleached flour
- 2 tsps. baking powder
- 1/8 tsp salt
- 1/4 cup Nutella
Preheat oven to 350 degrees Fahrenheit.
Spray a muffin tin with nonstick spray.
In a large bowl, cream the butter and sugar together. Once creamed, add in eggs and extract.
Mash bananas and add them to the sugar and butter mixture, and combine.
In a smaller bowl whisk the salt, baking powder, and flours.
Slowly add flours into the wet mixture and whisk by hand making sure to not over mix batter.
Use an ice cream scooper to add batter to each muffin tin well. You can fill each about 75% of the way.
Spoon 1 tsp of Nutella onto each muffin. Use a BBQ skewer to swirl spread into a swirl design.
Bake muffins for 20-22 minutes or until a toothpick inserted into the center of the muffin comes out clean and batter-free.
Allow muffins to cool before removing from the muffin tin wells.
Muffins freeze very well and keep for up to 3 months in an air-tight, sealed bag.
You can add up to 3/4 of a cup of chocolate chips to the batter.
If you do not want to use a 50/50 mixture of whole wheat & unbleached flour you can use 100% unbleached flour.
Nutritional values are meant to be a guide and may not be accurate.
Serving: 1muffin | Calories: 212cal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 106mg | Potassium: 271mg | Fiber: 2g | Sugar: 7g | Vitamin A: 294IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg