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!
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Servings: 12 muffins
INGREDIENTS
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
INSTRUCTIONS
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.
Recipe Equipment
Muffin Tin
Paper Muffin Liners
Nutrition
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 31.1g | Protein: 3.2g | Fat: 8.4g | Cholesterol: 30.4mg | Sodium: 112mg | Fiber: 1.2g | Sugar: 16g
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