Description

These muffins offer a delightful combination of moist, tender banana cake and rich, creamy hazelnut-chocolate swirls. Baked to a golden perfection, each muffin presents a soft crumb infused with the natural sweetness of ripe bananas, beautifully complemented by the indulgent streaks of Nutella throughout. They are a comforting treat, perfect for breakfast or a snack.

Ingredients

All-purpose flour: 1 ½ cups
Granulated sugar: ½ cup
Baking powder: 1 teaspoon
Baking soda: 1 teaspoon
Salt: ¼ teaspoon
Large egg: 1
Milk: ½ cup
Vegetable oil (or melted unsalted butter): ¼ cup
Vanilla extract: 1 teaspoon
Very ripe bananas, mashed: 1 cup (about 2-3 medium bananas)
Nutella: ½ cup

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract. Stir in the mashed bananas until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
Divide the batter evenly among the 12 prepared muffin cups.
Spoon about 1-2 teaspoons of Nutella on top of each muffin. Use a skewer or toothpick to gently swirl the Nutella into the batter, creating a marbled effect.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness.

Avoid overmixing the batter; overmixing can lead to tough muffins. Stir just until the dry ingredients are moistened.

Muffins can be stored in an airtight container at room temperature for up to 3 days.

For an extra treat, warm muffins slightly in the microwave before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 250
Fat: 10g
Carbohydrates: 38g
Protein: 4g