We’ve all been there – staring at those overripe bananas on the countertop, wondering if yet another boring loaf of banana bread is the only solution. Enter these delightful Nutella-stuffed banana muffins! This recipe is an exciting twist on a classic, that I wouldn’t say should replace banana bread… But it’s a great way to mix things up! These fluffy muffins hide a gooey Nutella surprise at their center, along with scattered bits of chopped chocolate.
As far as type of chocolate to use… I personally just used up the chocolate that I had lying around and tbh I loved the combo of dark and milk chocolate!
One of the other things I like about this recipe is that it only uses 2 bananas. More often than what would seem reasonable, I’ve had 3 rotting bananas set aside for banana bread and one has gone missing. Tyler and my dad both consume bananas at a ripeness that is SO far beyond when I would even consider eating them that I didn’t think I had to specify to not eat them. And yet… they disappeared. So this recipe is a nice one to have in the repertoire for when hungry men with no qualms with brown bananas come snacking.
Freezing the Nutella cores is a key step here. Otherwise you’ll end up with an overcooked centre that’s more clumpy and chunky than smooth and silky. They need only about 30 minutes to freeze through, so just make sure that’s the first thing you do and they should be good to go by the time you need them!
That’s all I really have to say. I’m in the camp of “Nutella is never a bad idea”, so I’m not quite sure how to sell this recipe to you since to me, it sells itself! But aside from the delicious core, the muffin recipe itself is quite fluffy and moist. The baking powder and eggs cause it to rise beautifully, for a pillowy soft texture. It’s just really good. Trust me!
Here’s a short video:
And a longer one, showing all of the steps:
Happy baking!
Nutella-Stuffed Banana Muffins
Ingredients
- 12 tsp Nutella, for filling frozen into small balls
- 130 g melted butter
- 180 g sugar
- 3 eggs
- 2 over-ripe bananas mashed
- 130 g Greek yogurt
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 100 g chopped chocolate
Instructions
- Begin by freezing Nutella into small balls. Place these balls on a baking sheet lined with parchment paper and freeze for at least 30 minutes (if you do this first, they should be ready by the time you’ve prepped everything else).
- Preheat the oven to 425°F.
- In a mixing bowl, combine melted butter and sugar. Whisk until well blended. Add the mashed bananas and mix thoroughly. Then add the Greek yogurt and vanilla extract, mixing until combined.
- In another bowl, sift together the all-purpose flour, salt, and baking powder. Gradually fold these dry ingredients into the wet mixture until just combined. Gently fold in the chopped chocolate.
- Line a muffin tray with 12 paper muffin cups. Fill each cup halfway with the batter. Place a frozen Nutella ball in the center of each cup, then cover with more batter until the cups are almost full. Sprinkle additional chopped chocolate on top.
- Bake in the preheated oven at 425°F for 10 minutes, then reduce the heat to 350°F and continue baking for an additional 15 minutes until a toothpick inserted into the muffins comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool completely before serving.
Notes
- Freezing Nutella Balls: Ensure the Nutella balls are frozen solid before adding them to the muffin batter. This prevents them from melting too quickly during baking and helps maintain the distinct Nutella center.
- Chocolate Choice: Using chopped chocolate bars instead of chocolate chips can result in better melting and a richer texture in the muffins. However, chocolate chips can be used as an alternative, providing convenience and a slightly different texture.
- Shelf Life and Storage: These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. To prolong their shelf life, you can refrigerate them for up to a week or freeze them for up to three months. If freezing, ensure they are well-wrapped to prevent freezer burn.
- Customization: Feel free to customize these muffins by adding nuts like chopped walnuts or hazelnuts for extra crunch and flavor. Additionally, a sprinkle of sea salt on top right after baking can enhance the overall taste by complementing the sweetness of the Nutella and bananas.
- Ingredient Substitutions: If Greek yogurt isn’t available, regular yogurt or even sour cream can be used as a substitute.
- Tips for Muffin Texture: Be cautious not to overmix the batter when incorporating the dry ingredients. Overmixing can result in denser muffins. Mix until just combined to achieve a light and fluffy texture.
