Description
Moist and delicious banana muffins swirled with Nutella for a decadent treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Nutella, plus extra for swirling on top (optional)
- Optional: Chocolate chips for topping
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mash the Bananas: In a separate bowl, mash the ripe bananas until smooth.
- Combine Wet Ingredients: To the mashed bananas, add the milk, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix.
- Add the Nutella: Gently fold in the 1/2 cup of Nutella until distributed throughout the batter.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place the oven rack in the center position.
- Prepare the Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the tin thoroughly with cooking spray.
- Fill the Muffin Cups: Fill each muffin cup about 3/4 full with the batter.
- Add Nutella Swirl (Optional): If desired, place a small dollop of Nutella on top of each muffin and use a toothpick or skewer to swirl it into the batter.
- Add Chocolate Chips (Optional): Sprinkle chocolate chips on top of the muffins for added texture and flavor.
- Bake the Muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Muffins: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moist muffins, add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- If you have a nut allergy, you can substitute the Nutella with a chocolate hazelnut-free spread or simply omit it altogether.
- Instead of chocolate chips, try adding chopped chocolate chunks to the batter for a more intense chocolate flavor.
- For a stronger banana flavor, add ½ teaspoon of banana extract to the wet ingredients.
- Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
- To freeze the muffins, let them cool completely and then wrap them individually in plastic wrap or foil. Place them in a freezer bag or airtight container and freeze for up to 2-3 months. Thaw them at room temperature before serving.
- You can also make mini muffins using this recipe. Reduce the baking time to 10-12 minutes.
- If you live at a high altitude, you may need to adjust the recipe slightly. Try reducing the baking powder by ¼ teaspoon and increasing the liquid by 1-2 tablespoons.
- The toothpick test is the best way to determine if the muffins are done. If the toothpick comes out with wet batter, continue baking for a few more minutes and test again.
- If the muffins are browning too quickly on top, you can tent them with foil during the last few minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes