Prep time: 15 min
Bake time: 30 min
Total time: 45 min
1/2 cup (1 stick) unsalted butter, room temp
3 overripe large bananas, mashed (about 1-1/2 cups)
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
Pinch of salt
1 3/4 cup all-purpose flour
1 tsp baking soda
2 tbsp warm water
1 cup Nutella (or any chocolate hazelnut spread)
1. Preheat oven to 350°F. Line your muffin tin.
2. In a large bowl, combine butter and mashed bananas. Stir in the sugar, eggs and vanilla. Stir in flour, pinch of salt and baking soda. Fold in warm water until combined.
3. Pour batter into lined muffin tin until each cup is filled about halfway. Using a fork or skinny end of a utensil, gently drop and swirl in 1-2 teaspoons of Nutella (room temp) on top of the batter in each tin, careful not to combine completely. Disperse the remaining batter evenly among the muffins cups. Again, swirl another 1-2 teaspoons of Nutella into the batter in each cup.
4. Bake muffins for 28-35 minutes (I do the toothpick test to make sure they’re baked through). Let cool and enjoy!
Let me know how yours turn out, and how many were actually left when you decided to share with others. Tag me in your posts on Insta & Twitter so I can see!