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    Posted In: Uncategorized
    August 9, 2020 — by Julie — Leave a Comment

    Home » Uncategorized » Nutella Stuffed Banana Muffins

    Nutella Stuffed Banana Muffins

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    Incredibly soft and moist banana muffins stuffed with Nutella. The ultimate breakfast or dessert option for those cold winter mornings. Filled with ripe bananas, cinnamon, butter, and Nutella! 

    Nutella stuffed banana muffin up close with a nutella jar and more muffins in the background.

    Fall is fast approaching and I just needed to share a great muffin recipe that’s fail-proof and will impress everyone. Bananas and Nutella go together like peanut butter and jelly. Therefore I had to make these Nutella stuffed banana muffins. These are hands down the best muffins I’ve ever made!

     

    Ingredients

     

    • Bananas – Please use very ripe bananas. You want them as sweet as possible.
    • Nutella – Any hazelnut spread will work.
    • All-purpose flour
    • Baking Powder
    • Baking Soda
    • Salt
    • Cinnamon
    • Vanilla Extract
    • Granulated Sugar
    • Brown Sugar
    • Unsalted Butter
    • Vegetable Oil
    • Egg

    How to Make

     

    The first thing you want to do is preheat your oven to 375 degrees F. and line a muffin tin with cupcake liners. Using a fork, mash three ripe bananas and then add all of the wet ingredients and mix until well combined. Then, add in the dry ingredients and mix. Do not overmix. Fill each cupcake liner halfway up and add about 1-2 tbsp of Nutella to each cupcake liner. Fill each cupcake liner 3/4’s of the way up with the remaining muffin batter. Bake for 17 minutes.

     

    a photo collage with two photos showing muffin batter in a muffin tin

    Can I Add Walnuts?

     

    Yes, absolutely. Although the Nutella has a bit of a nutty flavor you can certainly add some nuts in for some crunch. I would add about 1/2 cup of finely chopped walnuts.

    Storage:

     

    Let the muffins cool completely before storing them. This will prevent the tops from getting sticky. Place them in an airtight container or freezer bag. These muffins will last about 3 days covered at room temperature or up to 3 months in the freezer. To freeze, wrap them in plastic wrap and then place them in an air tight container.

     

     

    horizontal photo of a muffin up close.

     

    If you enjoyed these Nutella stuffed banana muffins then you will also enjoy these blueberry muffins! You can also find other delicious recipes and cooking tutorial videos on Youtube and Facebook.

    Nutella stuffed banana muffin up close with a nutella jar and more muffins in the background.

    Nutella Stuffed Banana Muffins

    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 17 minutes
    Total Time: 27 minutes
    Servings: 12
    Calories: 332kcal
    Author: Julie Maestre
    Incredibly soft and moist banana muffins stuffed with Nutella. The ultimate breakfast or dessert option for those cold winter mornings.

    Ingredients

    • 1 1/2 cups all-purpose flour
    • 1/4 cup unsalted melted butter
    • 1/4 cup vegetable oil
    • 3 bananas mashed very ripe
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp cinnamon
    • 1 tsp vanilla extract
    • 1/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 1/8 tsp salt or a pinch
    • 1 egg room temperature
    • 1 cup Nutella

    Instructions

    • Preheat oven to 375 degrees F. Line a muffin tin with cupcake liners and set aside.
    • In a large bowl, mash three ripe bananas using a fork. Make sure they are very ripe.
    • Add the vegetable oil, granulated sugar, brown sugar, egg, vanilla extract, and melted butter. Mix until well incorporated.
    • Add the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
    • Fill each cupcake liner with the batter halfway up. Add 1-2 tbsp of Nutella to each cupcake liner and then fill each cupcake liner about 3/4's of the way.
    • Bake for 17 minutes. Let the muffins cool for about 5 minutes before enjoying.

    Notes

    • Do not overmix the batter. 
    • Use room temperature eggs.
    • Do not over bake the muffins. 

    Nutrition

    Calories: 332kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 24mg | Sodium: 147mg | Potassium: 277mg | Fiber: 3g | Sugar: 26g | Vitamin A: 157IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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