142 cal, 23C/5F/3P/10S.
I’m in Europe! In Bulgaria visiting my in laws in particular. It seems like there’s Nutella products wherever I turn (talk about selective perception!) so I thought it’s appropriate to share the recipe for this batch of Nutella Filled Nutella Banana Muffins that I baked a couple of weeks back (yep I said Nutella twice).
These may just be the best way to use up your ripe bananas friends. The recipe comes together in minutes (especially when using a food processor or blender) and the final product is amazing. Moist, rich with a creamy hidden surprise. They’ll just make you feel like a kid again!
- 2 very ripe bananas* (1 cup mashed, about 240 g)
- 1 large egg (flax egg might work)
- 2 tbsp yogurt (I use 2% greek yogurt – 28 g)
- 2 tbsp nutella (37 g)
- 1/2 tsp vanilla extract
- 3/4 cup + 2 tbsp whole wheat or any wheat flour (105 g)
- 2 tbsp cocoa powder (12 g)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup nutella (74 g)
Makes 9 muffins. Preheat oven to 350F and grease a silicone muffin pan (I haven’t tried regular muffin pans so if you’re using one or even muffin liners make sure to grease well). In a food processor, hand mixer or by hand blend together mashed banana, egg, yogurt, nutella, vanilla extract until smooth. In a medium bowl whisk together flour, cocoa powder, salt, baking soda, baking powder. Pour in the wet ingredients and fold until combined (do not overmix). Fill 9 muffin cavities 1/3 of the way. Drop a heaping tsp of nutella on each (about 8 g per muffin) and top with the rest of the batter until they’re 2/3 full. Bake for 20-25 minutes. Let cool in the muffin pan a few minutes then transfer to a wire rack. Enjoy! Keep refrigerated or frozen for maximum freshness and let come to room temperature before enjoying.
(*) You can probably sub applesauce for banana but I haven’t tried this.
Let me know if you make these! ❤ Now let me go back to eyeing Nutella products all over Eastern Europe!
2 thoughts on “Double Nutella Banana Muffins”
Hi! I made these using whole wheat flour and they turned out great! I only had a 6 muffin pan, so I figured that makes my muffins closer to 213 calories as made, but I’m going to eat them in halves, since they’re quite big. Thanks for the recipe!
love these muffins!!! glad they were a hit 🤗❤️