Nutella Banana Muffins (Printer-friendly)

Fluffy banana muffins topped with creamy Nutella swirls

# What you'll need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ½ cup plain yogurt
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1⅔ cups all-purpose flour
07 - ⅔ cup granulated sugar
08 - 1 teaspoon baking powder
09 - ½ teaspoon baking soda
10 - ¼ teaspoon salt

→ Swirl

11 - ½ cup Nutella, softened

# Method:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together the mashed bananas, eggs, oil, yogurt, and vanilla extract until smooth.
03 - In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
05 - Divide the batter evenly among the muffin cups, filling each about ⅔ full.
06 - Warm the Nutella slightly if needed to make it easier to swirl. Drop about 1 teaspoon of Nutella on top of each muffin and use a skewer or toothpick to swirl it into the batter.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean except for melted Nutella.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is incredibly moist without being dense, thanks to the yogurt and oil combination that I have found works better than butter for muffins
  • The Nutella swirl creates these gorgeous marbled pockets that make every bite feel like a special surprise
  • These come together in about 15 minutes of active prep time, which means you can have fresh baked muffins without spending your whole morning in the kitchen
02 -
  • Overmixing the batter is the number one way to ruin muffins, so stop as soon as you no longer see dry flour even if there are still some lumps
  • Room temperature ingredients mix more easily and create a more uniform batter, so try to set your eggs and yogurt out about 20 minutes before you start
03 -
  • Use an ice cream scoop to fill your muffin cups evenly and cleanly without making a mess all over the tin
  • Rotate the pan halfway through baking if your oven has hot spots so every muffin bakes evenly

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