Banana Nutella Muffins
Soft Banana Nutella Muffins made with ripe bananas, yogurt, melted butter, toasted hazelnuts, and a rich Nutella swirl for a moist, chocolatey treat.
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Servings: 12 muffins
Ingredients
- 2 c unbleached all-purpose flour
- 3/4 c granulated sugar
- 3/4 tsp baking soda
- 1/2 tsp table salt
- 3 very ripe bananas mashed well, about 1 1/2 c
- 1/4 c plain yogurt
- 2 large eggs lightly beaten
- 6 tbsp unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1/4 c toasted hazelnuts coarsely chopped
- 1/4 c Nutella
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly coat each cup with nonstick cooking spray.
- In a large mixing bowl, combine the unbleached all-purpose flour, granulated sugar, baking soda, and table salt. Stir until evenly blended, then set aside.
- In a separate medium bowl, combine the mashed bananas, plain yogurt, lightly beaten eggs, melted and cooled butter, and vanilla extract. Stir with a wooden spoon until the mixture is well combined.
- Using a rubber spatula, gently fold the banana mixture into the dry ingredients. Mix only until the ingredients are just combined and the batter remains thick and slightly chunky. Do not overmix.
- Fold in the toasted, coarsely chopped hazelnuts until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups.
- Place 1 tsp Nutella on top of each muffin. Using a toothpick, gently swirl the Nutella into the top of the batter to create a marbled effect.
- Bake for 20 to 24 minutes, or until the muffins are golden and a toothpick inserted into the center of the muffin portion comes out clean.
- Remove the muffins from the pan and transfer them to a wire rack. Serve warm or allow them to cool completely before storing.
Notes
To make these Banana Nutella Muffins gluten free, replace the unbleached all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Use the same measurement as the original flour amount.
Also confirm that the baking soda, yogurt, vanilla extract, hazelnuts, and Nutella are labeled gluten free or processed in a gluten-free facility. Gluten-free muffin batter can be slightly more delicate, so fold gently and avoid overmixing. Let the muffins cool for several minutes before removing them from the pan to help them hold their shape.