Banana Nutella Muffins
Soft and moist Banana Nutella Muffins made with ripe bananas, yogurt, toasted hazelnuts, and a swirl of Nutella. A rich, bakery-style treat perfect for breakfast or snacking.
12 Servings
Ingredients
- 2 cups unbleached all-purpose flour
- ¾ cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon table salt
- 3 very ripe bananas mashed well (approximately 1½ cups)
- ¼ cup plain yogurt
- 2 large eggs lightly beaten
- 6 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ¼ cup toasted hazelnuts coarsely chopped
- ¼ cup Nutella
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper muffin liners or coating it with nonstick cooking spray.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Set aside.
Prepare Wet Mixture:
- In a separate medium bowl, thoroughly combine the mashed bananas, plain yogurt, beaten eggs, melted butter, and vanilla extract using a wooden spoon until the mixture is smooth and cohesive.
Combine Wet and Dry Ingredients:
- Gently fold the banana mixture into the dry ingredients using a rubber spatula. Stir only until the ingredients are just combined; the batter should remain thick and slightly lumpy. Avoid overmixing to preserve tenderness.
Incorporate Hazelnuts:
- Fold in the toasted hazelnuts until evenly distributed throughout the batter.
Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups. Place approximately 1 teaspoon of Nutella on the top of each muffin and swirl gently using a toothpick to create a marbled effect.
Bake:
- Transfer the muffin tin to the preheated oven and bake for 20 to 24 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin (avoiding Nutella) comes out clean.
Cool and Serve:
- Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour that contains xanthan gum. Ensure all other ingredients, particularly the Nutella and yogurt, are labeled gluten-free to avoid cross-contamination.