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Banana Nutella Muffins

Irresistible Banana Nutella Muffins for Sweet Breakfast Bliss

These Banana Nutella Muffins combine the natural sweetness of ripe bananas with rich, creamy Nutella, offering a comforting treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 3 medium ripe bananas Use extremely ripe or brown bananas for the sweetest, moistest muffins.
  • 1/3 cup butter Can substitute with oil for a dairy-free option.
  • 2 large eggs Use room temperature eggs for better binding.
  • 1/2 cup nonfat Greek yogurt Can replace with plain yogurt or sour cream if needed.
  • 1 teaspoon vanilla extract Pure vanilla is recommended for the best taste.
  • 1 1/2 cups all-purpose flour Try a 1:1 swap with whole wheat flour for added nutrition.
  • 1 teaspoon baking soda Essential leavening agent for the muffins.
  • 1/2 cup sugar Adjust according to your sweetness preference.
  • 1/4 teaspoon salt Balances sweetness and enhances overall taste.
  • 1/2 cup Nutella Adds creamy texture and chocolate flavor; be mindful of amounts.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Banana Nutella Muffins
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or cooking spray.
  2. Mash the ripe bananas in a mixing bowl until smooth, then stir in melted butter.
  3. Add room temperature eggs, Greek yogurt, and vanilla extract to the banana mixture and mix until just combined.
  4. In a separate bowl, whisk together flour, baking soda, sugar, and salt.
  5. Fold the dry ingredients into the wet mixture gently until just mixed.
  6. Fill muffin cups about two-thirds full with the batter.
  7. Heat Nutella in the microwave for 20 seconds and drizzle over the muffin batter, swirling it in.
  8. Bake for giant muffins for 20-25 minutes or standard muffins for 15-20 minutes.
  9. Cool in the tin for 15 minutes before carefully transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 3 days, in the fridge for up to a week, or frozen for up to 3 months. Reheat in the microwave for a soft texture.

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