Breakfast is brighter with these Nutella Stuffed Banana Muffins. Easy to make and sinfully delicious, the combination of Nutella and bananas is out of this world!
You know what being sick makes you feel like doing?
Yep, been here for one week and I catch a cold. It’s the kind that starts out as a sore throat, then progresses to nasal congestion and then finishes off with a deep manly cough. Currently I’m in the stuffy nose/early cough phase. So it’s getting better. But none-the-less I am officially sick and tired of being sick and tired.
All it makes me want to do is crawl into my super comfy bed and just doze off all day. Or watch a Four Weddings marathon. One of the two.
But then again, one thing that always helps is chocolate.
And baked goodies.
Like these Nutella Stuffed Banana Muffins.
Even in my sick stupor, the smell of these muffins baking in the oven was positively heavenly.
Then I got to pull them out of the oven and nearly immediately take one out of the pan.
As I split it open the warm aroma of freshly baked muffins hit my nose as I looked down to see the gooey and warm Nutella just calling my name from the inside of the muffin. I took a bite and it was like warm chocolatey muffin heaven! The sweet banana muffin is complemented perfectly by the warm chocolate hazelnut spread. With every bite I just wanted more and more of it!
Suffice to say, it didn’t take me long to eat a few of these…
They are so delicious! They are a fun twist on muffins and a perfect combination of Nutella and bananas. These are just what I need to help heal my sick self! Nutella, muffins, and bed. Sounds perfect.
- 2 ripe bananas
- 1 tsp baking powder
- ½ cup vegetable oil
- 2 eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 ½ cups all-purpose flour
- 12 tsp Nutella
- Preheat oven to 425F. Line a standard muffin tin with paper baking cups.
- In a mixing bowl, mash bananas and baking powder. Add in oil and eggs, whisking until combined and without lumps. Add sugar and vanilla extract to batter, mix well.
- Carefully fold in baking soda and flour, mixing just until combined. Fill muffin cups between 1/3 and 1/2 of the way. Drop 1 tsp of Nutella into the center of each tin. Top each cup with another tablespoon or two of batter so that the Nutella is covered and the batter nearly reaches the edges of the cup (muffins will not rise much in the oven).
- Place prepared muffins into the 425F oven and bake for 5 min. After 5 min, reduce the heat to 350F and continue to cook muffins an additional 13-17 minutes.
- Best served warm. Store in an air tight container up to 3 days.
Want more muffins? Check out these other creations!