Banana Nutella Muffins Recipes

BANANA NUTELLA MUFFINS

Steps:

• Heat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
• In a large bowl combine flour, sugar, baking soda, and salt; set aside.
• In a medium bowl mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Fold in hazelnuts.
• Divide batter equally among prepared muffin cups. Place 1 teaspoon of Nutella on top of each muffin. Swirl with a toothpick. Bake until golden and toothpick inserted into center of muffin comes out clean, 20 to 24 minutes. Remove muffins from tin and serve

BANANA NUTELLA MUFFINS

Steps:

• Preheat oven to 350°F and line a 12-count muffin pan with muffin liners.
• In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment combine butter and sugars. Beat at medium-high speed for about 4 minutes until pale and fluffy.
• Add the egg and vanilla extract, whisk until combined. Stir in the mashed bananas.
• Add the dry ingredients to the wet mixture and stir just until combined. Don't overmix!
• Spoon about 1 heaping tablespoon of batter into each muffin cup. Place on heaping tsp of Nutella on top. Divide remaining batter between the muffin cups.
• Drizzle ½ tsp Nutella on top of each muffin and use a toothpick to swirl it gently into the batter.
• Bake muffins for about 20-25 minutes or until a skewer inserted into the center comes out clean with only a few crumbs attached. Let the muffin cool down for about 10 minutes in the pan then transfer them to a cooling rack.

NUTELLA BANANA MUFFINS

Steps:

• Preheat the oven to 415F/213C and grease a mini muffin tin. In a heavy-bottomed pan place the butter and cook on medium heat, stirring constantly to cook the butter to make it browned butter. Watch carefully as the butter can burn easily. You want it to have light brown flecks with a nutty aroma. Check out this post on how to brown butter.
• In a large bowl add the browned butter and sugars, mixing until fully combined. Whisk in the two eggs and vanilla extract. Add in the bananas and mash in the bowl then mix in sour cream until just combined.
• Add the baking soda, powder, salt, and flour to the wet ingredients folding until just combined.
• Fill muffin tins 3/4 full then spoon about a 1/2 teaspoon- 1 teaspoon of Nutella on top of each muffin, using a toothpick gently swirl the Nutella into the batter. I like to keep nice thick chunks of Nutella so I don't swirl too much.
• Bake 5 minutes then reduce the temperature to 350F/180C and bake for an additional 7-10 minutes, until the muffins, bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5-10 minutes. Store leftovers in an air-tight container, they are best the first day they are made but will keep for a couple of days. Freeze for up to three months, and then microwave for 30 seconds when you want one!

NUTELLA BANANA MUFFINS

Steps:

• Preheat oven to 350F.
• Lightly grease and line a muffin tin
• Add butter, sugar, eggs, and vanilla to a large mixing bowl. Whisk to combine.
• Add flour, baking soda, and salt and stir until just combined.
• Gently fold in bananas.
• Scoop batter into muffin tin, filling each cup halfway.
• Place Nutella in a microwave safe bowl and cook for 30 seconds to soften slightly. Stir.
• Scoop 1 tablespoon Nutella onto each muffin. Swirl with a toothpick to get the marbled look.
• Bake in a 350 oven for 30-35 minutes or until golden and a toothpick comes out clean when inserted.
• Allow muffins to cool in pan for 5-10 minutes before removing to cool on a wire rack.

BANANA AND NUTELLA MUFFIN

Steps:

• Preheat oven at 175 degrees C. Use a muffin pan with liners. This batch makes 12 big American size muffins. Mix flour, baking powder, baking soda, salt.
• In another bowl, mash the ripe bananas and add the caster suger and brown sugar, egg, oil and vanilla extract. Wisk until an smooth batter.
• Sift the flour mix into the banana mix and fold gently until it is lump free. Divide the mixture into the muffins liners.
• Put Nutella in a cup and heat gently for a few second in a micowave or on a bain-marie until the Nutella becomes runny. Put a teaspoon of Nutella on each muffin and use a small stick/tooth pick to make a swirl before putting the pan in the oven. Bake for 15-18 minutes, bake in the lower part of the owen. Use a cake tester to check the middle of a muffin, if it comes out clean the muffin is done.

NUTELLA® BANANA MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray 10 to 12 muffin cups, or line with paper liners.
• Combine flour, baking soda, baking powder, and salt in a large bowl.
• Beat bananas, sugar, oil, and egg in a smaller bowl. Add banana mixture to the dry ingredients and mix until just moistened.
• Spoon batter into the prepared muffin cups. Add a dollop of chocolate-hazelnut spread onto each muffin and swirl together well.
• Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, 15 to 17 minutes.

BANANA NUTELLA MUFFINS

Steps:

• Preheat the oven to 375 degrees Fahrenheit and line two muffins pans with 16 liners. Set aside.
• In a large bowl or the bowl of a stand mixer, combine the light brown sugar, sugar, oil, milk, eggs, and mashed banana. Stir on medium just to combine. Add the flour, baking soda, baking powder, cinnamon and salt and stir. Once combined, scrape the sides of the bowl to stir in any unincorporated bits.
• Use a large cookie scoop or a spoon to fill the muffin tins ¾ of the way full. Spoon 1 heaing teaspoon of Nutella into each banana muffin and use a knife or a toothpick to swirl it in, stirring in one direction gently until the top is swirled. Bake in the preheated oven for about 18-20 minutes, rotating the pans halfway through as needed to ensure they bake evenly. Once a toothpick inserted comes out clean, remove from oven and allow to cool slightly for a couple of minutes before removing them from the tins.