Nutella Stuffed Banana Bread Muffins
These Nutella Stuffed Banana Bread Muffins are SO EASY! Soft, moist banana muffins with a luscious Nutella center, perfect for breakfast or a sweet snack anytime.
Servings: 12 servings
Ingredients
- 3 ripe bananas mashed
- 1/3 cup butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- pinch salt
- 3/4 cup sugar
- 1 large egg beaten
- 1 cup all-purpose flour
- 1/2 cup Nutella
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth but still a little chunky for texture.
- Add the melted butter, beaten egg, vanilla extract, and sugar to the mashed bananas. Stir well until all ingredients are fully incorporated and the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, and salt to distribute the leavening agent evenly.
- Gradually add the dry ingredients to the wet banana mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix.
- Using a spoon or small scoop, fill each muffin cup halfway with batter. Add about a teaspoon of Nutella in the center of each muffin. Cover the Nutella with more banana batter until the muffin cups are about 3/4 full.
- Bake the muffins in the preheated oven for 18-22 minutes until golden and a toothpick inserted (avoiding Nutella center) comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Equipment
- Muffin tin
- Muffin liners
- Mixing bowls
- Fork or potato masher
- Whisk or spoon
- Spoon or small cookie scoop
- Oven thermometer (optional)
Notes
- Use ripe but not overly mushy bananas for the best texture and sweetness.
- Place Nutella in the center and cover well to prevent leaking during baking.
- Do not overmix the batter to avoid dense muffins.
- Store muffins in an airtight container at room temperature up to 3 days or freeze for up to 3 months.
