Banana muffins are perfect without any filling, but with Nutella they get much better. They are not only hiding Nutella inside, but also have it on top and the sides. These delicious muffins are a great snack for every time of the day, the whole family loves them and always wants more.
You should use overripe bananas for these muffins, those that have many black spots. These bananas are much sweeter and easier to work with. You can easily find them in a grocery store and then keep on the counter for two days until they become round. You can adjust the taste of these muffins by adding more or less bananas and Nutella. I like sweet things, so my muffins are quite sweet.
The last tip that I can give you is to not to mix the dough too much because you can overmix the butter. It’s important to follow the instructions carefully or you can give your dough a rubber texture.
To make sure the muffins are chewy and fluffy, you should quickly and flour and gently mix everything for a couple of minutes. First you mix dry ingredients, then add wet components until you can’t see the flour anymore. I always do this by hand so that I can control the texture of dough. With stand mixer, it’s easy to overmix everything.
Quick and easy banana nutella muffins
These muffins have gooey Nutella and chewy dough, which makes them perfect for a snack. I love meal prep them the night before and then eat them for breakfast and lunch. They require little time and effort to make and results are always delicious. They are teh tastiest right when you make them, but you can make muffins fresh again by putting them in a microwave for 30 seconds.
- 240 g bananas
- 60 ml milk
- 60 g apple cider vinegar
- 60 ml vanilla extract
- 80 ml coconut oil
- 130 g white flour
- 8 g salt
- 7 g baking soda
- 7 g baking powder
- 65 g sugar
- 20 tbsp Nutella or any chocolate paste
Preheat the oven to 350F, place a tin in the middle. Take a bowl, add the first 5 ingredients and whisk them together. Take another bowl, combine other ingredients except Nutella or chocolate paste and stir everything. Add wet mixture to dry ingredients, mix until everything is combined.
Stir quickly, then fill a tin with batter, add nutella inside every muffin. The muffin cup should be 1/3 way up with butter.
Bake the muffins for 20 minutes, they should become brown. Take a toothpick or a wooden spoon and insert it in the center of the muffin. It the toothpick is clean, the muffins are ready.
Take them out and let them rest for 10 minutes, then remove the muffins from the tin. Serve immediately and refrigerate the leftovers. Muffins should be eaten within 3 days, or they will lose their softness.