Banana Nutella Muffins

A banana muffin swirled with Nutella in front of a jar of chocolate hazelnut spread.

These easy Banana Nutella Muffins combine a soft and fluffy banana muffin with swirls of rich Nutella, ensuring a taste of chocolate hazelnut in every mouthful.

5 from 2 votes

Print Pin

Course: Snacks

Cuisine: Muffins

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 328kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Microwave or Thermomix
Oven
Muffin tray & paper cases

Ingredients

80 g butter
1 teaspoon vanilla extract or essence or paste
1 teaspoon honey
125 g (½ cup) milk full cream, room temperature
2 eggs room temperature
2 large bananas mashed
250 g (2 cups) self-raising flour
100 g (½ cup) caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
pinch of salt
1 cup Nutella chocolate hazelnut spread

Instructions

Conventional Method

Preheat oven to 180 degrees celsius (fan-forced).
Line a 12 hole muffin tray with muffin liners.
Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
Add the vanilla extract, honey and milk and whisk together until well combined.
Add the eggs one at a time and whisk between each addition.
Add the mashed bananas and beat for a further 20 seconds or until well combined.
Sift over the self-raising flour, caster sugar, baking powder, bi-carbonate soda, cinnamon and salt and fold through gently with a wooden spoon.
Divide mixture evenly between the muffin cases (filling to ⅔ full).
Add 1 heaped teaspoon of Nutella to the centre of each muffin. Swirl around using a skewer or knife.
Cook for 15 minutes or until the muffins are lightly golden and spring back when touched in the middle.
Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

Preheat oven to 180 degrees celsius (fan-forced).
Line a 12 hole muffin tray with muffin liners.
Place bananas into the Thermomix bowl. Mash for 10 seconds, Speed 8. Pour into a bowl and set aside.
Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt for 1 minute, 100 degrees, Speed 2. Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 2 (if needed). Allow to cool slightly.
Add the vanilla extract, honey and milk and mix together for 20 seconds, Speed 4. With the blades spinning, reduce to Speed 3 and add the eggs one at a time through the MC hole.
Add the mashed bananas and mix for a further 20 seconds or until well combined.
Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix).
Divide mixture evenly between the muffin cases.
Add 1 heaped teaspoon of Nutella to the centre of each muffin. Swirl around using a skewer or knife.
Cook for 15 minutes or until they spring back when lightly touched in the middle.
Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS

Stir the Nutella in the jar before placing on the muffin batter. This will help to combine any oils that have separated in the jar.
Use room temperature ingredients (milk and eggs) as this helps the ingredients to blend easier and particularly helps the muffins to rise better.
Don't overmix! Once you add the dry ingredients, the mixture only needs to be gently combined, not whisked, to keep them soft and light!
Fill the muffin cases to only ⅔ full - otherwise they will spill over the sides during baking.
Add a little uncooked rice to the bottom of the muffin tin holes (optional) - this can help the paper cases from getting greasy.
Storing - banana Nutella muffins can be stored in an airtight container at room temperature for up to 3 days (not in the fridge or they'll dry out).
Freezing - alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.

Nutrition