There’s something incredibly comforting about the aroma of freshly baked muffins wafting through your kitchen. These Easy Nutella Banana Muffins are quick to prepare, deliciously rich, and the perfect treat for any time of the day. With the delightful combination of ripe bananas and Nutella, they are sure to bring a smile to your face!

Why make this recipe

These muffins are not only tasty but also a great way to use up overripe bananas. The addition of Nutella adds a creamy, chocolatey goodness that pairs beautifully with the sweetness of the bananas. Plus, they are simple enough to make that even beginner bakers will shine in the kitchen!

Ingredients

2 ripe bananas, mashed
1/2 cup Nutella
1/3 cup melted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 pinch of salt
1 cup all-purpose flour

How to make it

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, combine the mashed bananas, melted butter, and sugar.
Beat in the egg and vanilla extract.
Mix in the baking soda and salt.
Stir in the flour until just combined.
Gently fold in the Nutella, being careful not to overmix.
Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Let cool before enjoying.

How to serve it

These muffins are delicious warm or at room temperature. You can enjoy them on their own, or for a special touch, serve them with a dollop of whipped cream or a drizzle of extra Nutella. They make an excellent breakfast item or an afternoon snack.

How to store it

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Just wrap them tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to three months.

Helpful tips

Ensure your bananas are very ripe for maximum sweetness and flavor.
Be careful not to overmix the batter when you add the flour and Nutella; this helps keep the muffins tender.
Rotate the muffin tin halfway through baking for even cooking.

Optional variations

For a nutty twist, consider adding chopped walnuts or hazelnuts to the batter.
You can substitute half of the Nutella for peanut butter if you want a different flavor profile.

Frequently asked questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the muffins may turn out denser.

How can I tell when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs sticking to it, the muffins are ready.

Can I make these muffins vegan?
Yes! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a dairy-free butter and non-dairy chocolate spread.