A lot of my client contacts at work have been asking me me to bring in some sweets, so I needed an easy, crowd pleasing treat. My mind got a little carried away, and imagined these Nutella banana muffins.
I decided to make banana muffins, which are almost healthy, right?
I threw in some hazelnuts to give them some texture, and of course I swirled a giant globs of Nutella into each muffin.
Why? Because Nutella makes everything taste like amazing. Hence the creation of my Nutella overload cake, and my banana nutella cake.
To make them a little prettier, I swirled the nutella throughout the muffins. This makes them taste as good as they look!
Variations / Ingredient Swaps
While I love making these muffins exactly like the recipe calls for below, I know that some of you might want to make some substitutions or not have all these ingredients on hand.
Buttermilk Swaps
You can use full fat yogurt or sour cream in place of the buttermilk this recipe calls for.
Or if you want to make your own buttermilk, you can use whole milk plus a bit of vinegar or lemon juice! Add 1 tsp vinegar or lemon juice into a 1/3 cup measure then fill the rest up with whole milk.
Vegetable Oil
If you don’t have vegetable oil on hand, you can use any flavorless oil in its place! Canola or grapeseed oil would work great. You could even use olive oil if that’s all you have on hand.
Butter can also be used in place of the oil, but the texture of the muffins will be less fluffy! They will still taste great though.
Nutella
You can also swap in peanut butter or any nut butter in place of the Nutella! They taste delicious in these muffins too.
Nutella Banana Muffins:
- 2 eggs, room temperature (112 grams)
- 3 ripe bananas, mashed with a fork (360 grams)
- 1/2 cup vegetable or flavorless oil (112 grams)
- 1/3 cup buttermilk, room temperature (75 grams)
- 2 cups all-purpose flour (260 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 1 teaspoon baking soda (6 grams)
- 1/2 teaspoon salt (2 grams)
- 1 cup chopped hazelnuts, toasted (175 grams)
Decorations
- 8 oz. jar Nutella (300 grams)
- 2 Tbsp chopped hazelnuts, toasted (44 grams)
Preheat oven to 350 degrees.
Add the eggs, mashed bananas, oil, and buttermilk into a large bowl. Whisk together to combine.
In a separate bowl, sift together the flour, sugar, baking soda, and salt.
Pour the dry ingredients into the wet, and mix until just combined. Fold in in the toasted hazelnuts.
Fill each lined cupcake tray 2/3 full, and drop 1 heaping tablespoon of Nutella onto the top of each muffin.
Use a butter knife or small offset spatula to swirl the Nutella around the top of each muffin. Sprinkle the additional toasted hazelnuts on top.
Bake the muffins for about 15 minutes, until the edges are golden brown.
The size of your muffin tins and how full you fill them will also affect how long they take to bake, so bake time may vary.
Keep an eye on them, and remove them as soon as a toothpick comes out with a few moist crumbs.
I chose to make both normal sized muffins, and mini muffins.
The mini muffins only need to be baked for about 10 minutes.
Let Me Know What You Think:
If you try these Nutella Banana Muffins, please let me know what you think! Please leave a comment below, and rate this recipe.
Tag me @chelsweets or use the #chelsweets if you share these on social media so I can see your creations!
For a walk down memory lane here is the first time I made these muffins in 2013.
I think it’s safe to say the guys loved them 😀
