Indulge in these decadent, bakery-style muffins that combine ripe bananas with rich Nutella for the ultimate breakfast treat! Each moist, tender muffin features swirls of chocolate-hazelnut goodness and a surprise Nutella center. Perfect for satisfying sweet cravings any time of day.
1¾ cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
½ tsp cinnamon
3 very ripe bananas, mashed (about 1¼ cups)
½ cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract
¾ cup Nutella, divided
½ cup chopped hazelnuts (optional)
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, mash bananas until smooth.
Whisk in both sugars, melted butter, eggs, and vanilla until fully combined.
Gently fold dry ingredients into wet ingredients until just combined (do not overmix).
Fold in chopped hazelnuts if using.
Fill each muffin cup halfway with batter.
Add 1 tsp Nutella to the center of each, then cover with remaining batter.
Swirl remaining Nutella on top with a toothpick.
Bake for 18-22 minutes until golden and a toothpick comes out clean.
Cool in pan 5 minutes before transferring to a wire rack.
Enjoy warm for melty Nutella goodness
Dust with powdered sugar for extra elegance
Serve with a glass of cold milk or hot coffee
For extra flavor, toast hazelnuts before chopping
Use room temperature eggs for better incorporation
Don’t overmix – lumpy batter makes tender muffins
Store in airtight container at room temp for 2 days
Refrigerate for up to 5 days (reheat 10 seconds for melty center)
Freeze for up to 2 months (thaw at room temperature)
Find it online: https://bakesbliss.com/banana-nutella-muffins/