Any recipe that uses up too-ripe bananas is a winner, amiright? I always buy bananas with the intent to eat one a day because I know that’s what I’m supposed to do, but most of the time they just sit on the counter until they are waaaay past ripe and bordering on fruit-fly stage…

Gross. Sorry. I always have a ton of bananas in the freezer because honestly, I like what they produce way better than fresh bananas because it’s almost always some form of BAKED GOODS!

These muffins are perfectly moist and full of banana flavor. More importantly, there are excessive quantities of Nutella swirled throughout the already almost-perfect muffins. Nutella is a smooth chocolate and hazelnut spread that will quickly replace the spoonful of peanut butter that I know we all indulge in from time to time if you let it. And you should. Did I really have to explain what Nutella is?! I trust that you, my friends, know exactly what Nutella is and how glorious chocolate and hazelnuts taste together and need no convincing to make this recipe.

You can bake them in a regular 12-muffin tin, or, even better, make 6 jumbo muffins! I love when muffins look like the overflowing, round-bellied muffins you see in bakeries. So please please skip the 12-muffin situation and go straight to the jumbos. Here’s a great pan to use for these if you don’t have one already…I promise you’ll use it again. Like when you make these muffins on repeat.]

I dare you to spread more slightly warm Nutella inside the muffins when you break them open too. I DARE YOU.

I’m dreaming of these right now. Let’s invite some company over this weekend and bake up a fresh batch of these, okay?

Author: Amanda
 Yield: 6 large or 12 regular-sized muffins
 Category: Muffins & Scones, Breakfast

Perfectly moist banana muffins swirled with excessive amounts of Nutella!

  • 3 ripe bananas (about 300 to 310 grams), mashed
  • 6 tablespoons butter, melted
  • 2 large eggs, at room temperature
  • 3/4 cup whole-milk plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon (6 grams) baking soda
  • 3/4 cup (149 grams) granulated sugar
  • 1 teaspoon salt
  • 1/2 cup Nutella
  1. Preheat the oven to 350°. Line a 6-cup large or 12-cup regular muffin tin with paper liners or spray with cooking spray. 
  2. In a large mixing bowl, combine the bananas with the butter, stirring to combine. Add the eggs, Greek yogurt, and vanilla, stirring again to combine. 
  3. In a small mixing bowl, combine the flour, baking soda, sugar and salt, stirring to combine. Using a rubber spatula, fold the dry ingredients into the wet ingredients just until combined. 
  4. Warm the Nutella in a small bowl in the microwave for 20 to 30 seconds, until softened but not melted. Fill the muffin cups up halfway with the batter. Place a teaspoon of the Nutella in the center of the batter. Fill the muffin cups up to the top with the remaining batter. Add another teaspoon to the top of each muffin, using a toothpick to swirl the Nutella into the batter. Bake for 23 to 27 minutes for large muffins, or 15 to 20 minutes for regular-sized muffins, until a knife inserted in the center comes out clean. Remove from the oven and allow to cool slightly before serving.
Inspiration: Nutella Swirled Banana Muffins on

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