Yes, you read that right. Nutella Banana Muffins. It’s madness, I tell you! All the yum without the guilt.
Why? Because these little darlins are packed with good stuff, and light on the fat. Baking with bananas means you get a tender crumb using much less oil. The whole wheat flour adds fiber and vitamins, the non-fat milk boosts protein, and the banana kicks up the potassium.
The Nutella? It just gives your mouth a reason to open wide.
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If you’re ready to make some Nutella Banana Muffins now, just head to the nearest grocery store and hit the discount produce rack for the yuckiest, nastiest looking bananas you can find, ’cause you want them ripe, ripe, ripe for this recipe.
It seems we have never figured out how to titrate our banana supply, correctly, because I *always* have a surplus of overripe bananas. That’s why my Chocolate Peanut Butter Smoothie is a regular here, as well as these muffins’ sophisticated cousin, Coconut Nutella Banana Bread.
But these muffins are a particular go-to since anything with Nutella, is, like, totally awesome according to my teenager. Like, totally 🙂
Happy munching!
Nutella Banana Muffins
Tender banana muffins with a sweet swirl of chocolate hazelnut spread. Even your sleepiest breakfast eaters will get out of bed for these Nutella Banana Muffins!
Ingredients
- 1 3/4 cups whole wheat flour
- 1 3/4 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs ligh
- 1 cup non-fat or low fat milk or milk of choice
- 1/2 cup canola oil
- 1/2 cup brown sugar
- 2 large very ripe bananas (about 1.5 cups mashed)
- 1/2 cup applesauce *approximately; will be added to bananas to equal 2 cups total
- 1/3 cup Nutella or similar brand of chocolate hazelnut spread
Instructions
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Preheat oven to 400 degrees Fahrenheit. Prepare muffins pans with spray oil.
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In mixing bowl, add both flours, baking powder, and salt. Combine with a fork and set aside.
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In separate bowl, add eggs, milk, and oil, and beat with a fork until blended. Stir in the brown sugar and mix well.
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Mash the bananas in a 2 cup measuring cup or larger. It should equal about 1 1/2 cups of mashed banana. Add enough applesauce so the mixture equals a total of 2 cups. Add this mixture to the egg/oil mixture and stir to combine.
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Pour the wet ingredients into the flour mixture, and stir just until all the dry ingredients are incorporated. Use a rubber spatula to turn the batter over a few times to ensure there is no flour lurking at the bottom waiting to be mixed in!
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Fill each muffin cup about 3/4 full. Add about 1 teaspoon of Nutella to the top and swirl with the tip of a knife.
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Place pan on the middle rack and bake for 18-22 minutes, The muffins tops will be lightly golden and no longer sticky (except where there is Nutella!) Allow to rest in pan for 5 minutes before removing to a cooling rack.
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Muffins are best if eaten in the first 24 hours,but will stay fresh in an airtight container for 3 days.
Recipe Notes
I made these two different ways. In addition to Nutella on top, I also tried filling the muffin cups half-full, adding the Nutella, then covering it with more batter. Both came out great, but putting it on top made them prettier and was less labor intensive. Works for me!
The amount of applesauce you use will vary depending on how much mashed banana you get. You could use 100% bananas if you have enough, ro 50/50 bananas to applesauce. Just make sure the end total is 2 cups of fruit.
If you're out of Nutella, you can substitute with dark chocolate chips and chopped walnuts - just sprinkle on top before baking.
ENJOY!
Trying them out today. One questions did you use the muffin trays or cupcake trays. I used muffins and only got 9.
My muffin/cupcake pan has 12 holes – probably about 3/4 cup volume each
TOTALLY loved these last weekend – thanks for making them. DELISH!! So much so that this non-baker (gulp) is making ’em today!!
I am so proud of you! Def let me know the results.