Banana Nutella Muffins
Light and tender banana nutella muffins are a simple (one bowl!) recipe with a rich, hazelnut surprise inside. They're extra moist and the perfect recipe for kiddos!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: almond flour muffins, banana, nutella
Servings: 12 muffins
Muffin Tin
Paper Muffin Liners
Banana Nutella Muffins
- 1/3 cup butter room temperature (vegan butter works too)
- 1/2 cup granulated sugar
- 2 very ripe bananas
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (or dairy free milk)
- 1 1/2 cups all-purpose flour (1:1 gluten free baking flour works too)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 tsp salt
- 1/3 cup Nutella
Cinnamon Sugar Topping
- 4 tablespoons butter melted
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Banana Nutella Muffins
Preheat the oven to 425°F. Spray the muffin pan with non-stick cooking pray. Set aside.
Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together in a large bowl in medium speed until creamed, about 3 minutes. Beat in the bananas, egg, vanilla and milk, scraping down the sides of the bowl as needed. Using a wooden spoon or large rubber spatula, gently stir in the flour, baking powder, cinnamon and salt until combined, being careful not to overmix.
Spoon a heaping tablespoon of the batter into each prepared muffin cup. Layer each with one heaping teaspoon of Nutella in the center and spoon another tablespoon of batter on top.
Bake at 425°F for five minutes then reduce temperature to 350°F and bake for an additional 12-15 minutes, or until tops are set and a toothpick inserted in the center comes out with few crumbs. Allow to cool for five minutes in the pan.
Cinnamon Sugar Topping
Melt the butter in a small bow. In a separate small bowl, mix the cinnamon and sugar together. Dip the top of the cooled muffin into the melted butter then immediately in the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to coat the top well. Set upright on a cooling rack to cool completely. Keep muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days and in the freezer for up to one month.
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 31.1g | Protein: 3.2g | Fat: 8.4g | Cholesterol: 30.4mg | Sodium: 112mg | Fiber: 1.2g | Sugar: 16g