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Love bananas and Nutella? This easy muffin recipe combines both into a heavenly treat! No fancy skills needed—just mash ripe bananas, mix the batter, and bake to golden perfection. Each muffin hides a gooey Nutella center that’ll make everyone smile. Perfect for breakfast, snacks, or dessert, these muffins are fuss-free and foolproof. With simple ingredients you likely have at home, you’re minutes away from warm, fluffy goodness!
- Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (+15 mins chilling)
Yield: 16 muffins
Ingredients
- Wet Ingredients
- 2 large eggs
- 200g (1 cup) granulated sugar
- 120ml (½ cup) vegetable oil or melted unsalted butter
- 2 ripe bananas, mashed (about 1 cup)
- 1 tsp vanilla extract
- 240ml (1 cup) buttermilk (see note for substitute)
- Dry Ingredients
- 300g (2 ¼ cups) all-purpose flour
- 100g (1 cup) ground almonds or hazelnuts
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Add-Ins
- 100g (¾ cup) shredded dark chocolate
- 16 tsp Nutella (about ½ cup total)
Instructions
- Prepare the Batter
- In a large bowl, beat eggs and sugar with a hand mixer or stand mixer for 3–5 minutes until pale and fluffy.
- Slowly drizzle in oil (or melted butter) while mixing. Add mashed bananas and vanilla; mix until smooth.
- Combine Dry Ingredients
- In a separate bowl, whisk flour, ground nuts, baking powder, baking soda, and salt.
- Gently fold dry ingredients into the wet mixture. Pour in buttermilk and mix until just combined. Stir in shredded chocolate.
- Chill the Batter
- Cover the bowl with cling film and refrigerate for 15 minutes (this enhances texture).
- Preheat & Prep
- Preheat oven to 200°C (390°F). Line a 16-cup muffin tin (or two 12-cup tins) with liners.
- Assemble Muffins
- Spoon 1–2 tbsp batter into each liner (⅓ full). Add 1 tsp Nutella to the center. Top with more batter until cups are 80% full (avoid overfilling).
- Bake
- Bake at 200°C (390°F) for 8 minutes. Reduce heat to 160°C (320°F) and bake 12–14 minutes more, until tops spring back when pressed.
- Cool & Serve
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Cool completely before serving.
Notes
- Buttermilk Substitute: Mix 1 tbsp lemon juice or vinegar with 240ml (1 cup) milk. Let sit 10 minutes before using.
- Storage: Keep in an airtight container for up to 3 days or freeze for 1 month.
- Nutella Swirl Option: For a marbled effect, use a toothpick to swirl Nutella into the batter before baking.
Enjoy these decadent muffins with coffee, milk, or tea! Perfect for gifting, potlucks, or satisfying sweet cravings. #BananaNutellaMuffins #EasyBaking #HomemadeTreats
