These banana and Nutella muffins are incredibly delicious. Banana and Nutella are just absolutely best friends; I first learned that when camping as a kid. We would slice open bananas and slather them with chocolate, then wrap them up in tin foil and toss them into the fire for a few minutes. Oh wow what a taste sensation – burned into my core memories forever! Not to mention the incredible smell when you unwrapped the foil.
So here we are with some absolutely unreal tasting banana and Nutella muffins, full of punchy banana flavour and a generous swirl of rich chocolatey Nutella. These muffins are absolute heaven, I promise you. Your kitchen is going to smell incredible too!
Banana and Nutella muffins recipe
Like any good muffin these have a lovely contrast in texture, with an incredible crunchy topping where the Nutella shows through and crisps up in the oven. Underneath they’re super moist and decadent. It’s lovely to break one open and see that delicious swirl of chocolate.
- 3 ripe bananas, mashed
- 230g self-raising flour
- 150g granulated sugar
- 2 eggs
- 110g unsalted butter, softened
- 1/2 tsp salt
- 1tsp vanilla extract
- 4 heaped tbsp Nutella
Start by preheating your oven to 180C. In a bowl mash your bananas with a fork; it’s okay to have some banana lumps as this adds flavour and texture to your muffins.
Now add the eggs, vanilla and butter to the bowl and whisk together until combined. Don’t whisk for too long or your banana will turn into puree.
In a separate bowl mix together the flour, sugar and salt. Now add this to the wet ingredients and fold with a wooden spoon.
The muffin mix will be super thick and fluffy. Spoon the mix into silicon moulds or cupcake cases, filling to three-quarters high. The mix will rise as it bakes and spill over the sides creating that classic muffin top.
Here comes the best part! In a small bowl add the Nutella and stir it vigorously so that it loosens up. Now spoon a little dollop of Nutella into the centre of each muffin and using a chopstick/cocktail stick/skewer, swirl it around. Not too much or they’ll be chocolate all over: you want that clearly defined marble effect.
Pop your banana and Nutella muffins into the oven for 20-25 mins. When you open the door to take them out the smell is going to blow. Your. Mind. They should have risen nicely, have a shiny appearance and a skewer will come out clean when pricked into them.
Allow to cool on a wire rack and then tuck in and enjoy!
Banana Nutella Muffins
- Weighing scales
- Large bowl
- Electric whisk
- Wooden spoon
- Silicon muffin tray or muffin tin
- Small bowl
- Chopstick or skewer
- 3 ripe bananas
- 230 g Self raising flour
- 150 g granulated sugar
- 2 Eggs, medium
- 110 g Softened butter
- 1/2 tsp Salt
- 1 tsp Vanilla
- 4 tbsp Nutella (heaped tbsp)
- Preheat your oven to 180C
- In a bowl mash your bananas with a fork, then add eggs, vanilla and butter to the bowl and whisk together until combined.
- In a separate bowl mix together the flour, sugar and salt, then add to the wet ingredients and gently fold in with a wooden spoon.
- Spoon the mix into silicon moulds or cupcake cases, no higher than three quarters full (as they'll expand when baking).
- Add the Nutella to a small bowl and stir vigorously to soften. Then add a small amount into the centre of each muffin gently swirl with a chopstick or skewer.
- Bake in the oven for 20-25 mins, checking doneness with a skewer. Allow to cool on a wire rack before enjoying.
How ripe should the bananas be?
With baking, the riper the better. Mega ripe bananas have much more flavour and aroma, so be sure to pick ones that have a good amount of brown spots on them. Green bananas do not make for excellent baking, plus unripe bananas are much harder to mash.
Silicon mould or muffin case?
Whichever you pick your banana Nutella muffins are going to look and taste amazing. Personally I love silicon moulds because they’re nice and deep and easy to pour the muffin mix into. It’s also so easy to pop out the muffins once they are baked. I have one very similar to this silicon tray.
Muffin cases do however look very pretty and are ideal if you are baking for someone else or an occasion, because they’ll have some protective casing.
Out of muffin cases? Just cut squares of greaseproof paper and fold into the muffin tin. Not only is this incredibly cost effective but I think it looks lovely and rustic, it’ll make your muffins look like something from a lovely country cafe. if you want rustic with convenience I think theses muffin cases are lovely.
Could I use chocolate instead?
If you have a nut allergy, or are perhaps the small percentage of folk who don’t find Nutella absolutely delicious (!) then you could instead use an alternative. I recommend continuing to use a spread rather than melted chocolate; which will be too thin to swirl and get that lovely defined stripe of chocolate. Chocolate spread stays nice and soft which makes for a nice texture within your muffins. A crunchy top is nice but you definitely want the main part of the muffin to be soft!
There are lots of delicious nut free chocolate spreads available. Cadbury’s for example do a milk chocolate spread that you may enjoy as an alternative to Nutella
Storing your banana Nutella muffins
These muffins will keep for a week in an airtight container. They’re best enjoyed at room temperature. Or if you’re feeling fancy, why not heat one up in the microwave or oven and serve with a scoop of vanilla ice cream? This would be a delightful dessert!
More chocolate and banana recipes
Love chocolate and banana flavoured recipes? Then be sure to check out some of my other baking blog posts that I think you’ll love:
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