Well what do you know, I’m actually posting something Nutella-related on World Nutella Day!
I know a lot of other food bloggers are probably celebrating with more fancy Nutella goodies today, so perhaps my humble muffins could be a breath of fresh air. I always thought that this recipe was a great way to kind of highlight how Nutella can change something from simple to special, so yes, while this recipe is exceedingly simple, it’s so homey and yummy I think you’d still find it hard to resist.
This recipe isn’t really anything new or ground-breaking– in fact it’s mostly just banana bread– but when you add that marble of Nutella on top, these muffins just go from good to great. I think anybody who has ever eaten bananas with Nutella, on their own or in a sandwich (my fave!), would know how well these two go together.
The fact that I went out of my way to film a video about these Banana Muffins with Nutella Swirl says a lot about how much I enjoy it, doesn’t it?
And the truth is these are so easy to make. You don’t even have to follow the banana bread recipe I used and just swap with your own favourite banana bread recipe, then just plop a few dollops of Nutella on top of the batter and swirl.
For the swirling part, it doesn’t have to be neat or a work of art. Actually marbling isn’t one of my strong suits so my swirled tops aren’t perfect. You can get away with randomly swirling the Nutella on top there though. It’ll taste fine in the end!
For the version pictures here, I actually added some peanut butter chips. They are totally optional additions. I just wanted to try them out for the first time, and actually they just made these already sweet muffins extra sweet, but with a taste of peanut butter of course.
Makes 15 to 18 muffins
- 2 cups all-purpose flour (or a combination of whole wheat and all-purpose)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 3/4 cups mashed ripe bananas (about 4 medium)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, at room temperature
- ¼ cup canola oil
- 2 teaspoons vanilla extract
- ½ cup peanut butter chips (optional)*
- 1/4 to 1/3 cup Nutella
- 1. Preheat oven to 350°F (180°C). Grease or line two muffin pans with paper liners.
- 2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- 3. In another large bowl, mix together mashed bananas and both sugars until fully incorporated. Add in the egg, canola oil, and vanilla, then whisk until evenly combined.
- 4. Add the dry ingredients to the wet in three additions, using a spatula to mix just until incorporated. A few streaks of flour in the batter is okay; just don't overmix the batter to avoid getting tough muffins. Stir in the peanut butter chips, if using.
- 5. Divide the batter evenly among the muffin cups, filling each about 3/4 all the way full. Spoon a scant 1/2 teaspoon Nutella on top of each muffin then swirl into the batter using a toothpick. (If you find your Nutella to be too thick, zap it in the microwave for about 15-20 seconds to make it more fluid.)
- 6. Bake the muffins for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the muffin pans to wire racks and let the muffins cool for a few minutes in the pan before removing to the rack. These muffins can be eaten warm or at room temperature.
- * You can buy Reese's Peanut Butter Chips in most supermarkets these days, like SM Supermarkets and Landmark. Just note that the muffins will be much sweeter with the peanut butter chips in there.
Finding ways to amp up your breakfast table doesn’t get any easier than this! Yuuuum.