Soft and fluffy banana muffins swirled with rich chocolate nutella. Made in one bowl in just 30 minutes, these banana nutella muffins are the perfect sweet snack or dessert to have on hand!
1 ¼cupsripe banana, mashed (about 3 medium bananas)
½cupnutella
Optional: 1 cup chocolate chips
Instructions
Preheat the oven to 375°F. Line two muffin tins with paper liners. Spray with nonstick spray.
In a large bowl using an electric mixer, cream together the butter and sugars. Add the eggs, vanilla and sour cream and stir just until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined. Do not over mix. Fold in the banana and 1 cup of chocolate chips (if adding).
Fill the muffin liners 2/3 of the way full. Add 1-2 teaspoons nutella to the top of each muffin and then swirl with a toothpick.
Bake for 18-20 minutes, or until lightly browned and a toothpick comes out clean. Transfer muffins to a wire rack to cool.
Notes
Recipe can be lightened by using Greek yogurt instead of sour cream and apple sauce in place of butter in a 1:1 ratio.
Don’t over mix the batter! The bread will not be as soft and tender if over-mixed.
If making half regular and half with chocolate chips, use 3/4 cup chocolate chips.
Fill the muffin liners 2/3 of the way full so they have room to rise.
Can add in extras like chopped nuts, cinnamon, coconut and more.
Use ripe bananas that are brown and spotty! The riper they are, the sweeter they are.
Could cut recipe in half to make 12 muffins instead of 24.
To make a loaf of banana bread, check out this easy recipe.
Storage and Freezing:
Store banana muffins in a zip top bag at room temperature for up to 3-4 days. To avoid the muffins getting soggy, add in a few folded paper towels to absorb moisture.
Add banana muffins to a freezer bag or container and store in freezer for up to 2 months. To reheat, place muffin in microwave for 15-30 seconds, or until warm.