Banana Nutella Muffins Recipe

Name: Banana Nutella Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups whole wheat pastry flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 and 1/4 cup banana ((about 3 medium size)); 1 cup brown sugar; 1/3 cup buttermilk; 1/3 cup oil ((any neutral flavor)); 2 teaspoons vanilla; 3/4 cup chopped pecans ((optional)); 1/2 cup Nutella ((or as needed))

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A few years back, I shared my love for Banana Nutella Muffins that received nothing but positive reviews. Recently, I found myself drawn back to that delightful recipe, eager to make a few tweaks that could simplify the baking process without compromising on the deliciousness.

Jump to:

Why these Banana Nutella Muffins?
Ingredients and Substitutes
How To Make Banana Nutella Muffins?
Taste and Texture
What others have to say about these Banana Nutella Muffins?
Recipe
Recipe FAQs
Comments

As an experiment, I omitted sunflower butter, embraced whole wheat pastry flour exclusively instead of a mix of all-purpose and whole wheat, and opted for buttermilk over the almond milk and apple cider substitute I had used before.

Additionally, I decided to scale up the muffins to regular size from their mini counterparts, especially now armed with the secret to achieving that coveted bakery-style dome. The result? I am thrilled to report that these Banana Nutella Muffins not only passed the aesthetic test with their beautifully domed tops but also excelled in taste and texture. Egg Free Banana Nutella Muffins

With these modifications, I've hit a home run, and I can't wait to share the revamped recipe that promises an even easier and more scrumptious baking experience. Let's dive into the delightful world of these successful and utterly delicious muffins!

Why these Banana Nutella Muffins?These Banana Nutella Muffins offer a fuss-free and indulgent alternative to the typical banana bread, making them the perfect solution for those overripe bananas on your counter. By omitting sunflower butter and incorporating whole wheat pastry flour and buttermilk, I've elevated the recipe's ease of preparation without sacrificing taste.The ripe bananas lend a natural sweetness, while the Nutella swirls add a rich, indulgent layer that perfectly complements the moist texture of the muffins. The use of whole wheat pastry flour not only boosts the nutritional profile but also imparts a subtle nuttiness. The result is a harmonious blend of wholesome goodness and decadent flavors, making these muffins a delightful treat for any occasion. Elevate your snack game effortlessly with these moist, flavorful muffins that turn overlooked bananas into a delightful treat.Ingredients and Substitutes

Whole Wheat Pastry Flour: This nutrient-rich flour not only adds a wholesome touch but also imparts a subtle nuttiness to the muffins, enhancing both flavor and nutritional value. Feel free to customize the flour component based on your preference. You can use all-purpose flour for a lighter texture or stick to the original combo of all-purpose and whole wheat flours for a heartier taste.

Banana: In this revised version, sunflower butter has been replaced with an additional ¼ cup of banana, enhancing the muffins' banana flavor and contributing to a moist texture.

Brown Sugar: While light brown sugar was used in this iteration, you can experiment with dark brown sugar or even a blend of white and brown sugars, as in the previous rendition, for varied sweetness levels.

Buttermilk: Achieve the same tangy goodness by using ⅓rd cup of any milk, whether dairy or non-dairy, and simply mix in a teaspoon of vinegar (white or apple cider) as a versatile substitute for buttermilk.

Oil: Add a touch of moisture with any neutral-flavored oil or even melted butter. This versatile ingredient contributes to the overall richness and texture of the muffins.

Pecans: Swap out pecans for walnuts or opt to skip the nuts altogether, substituting with chocolate chips for a delightful variation in texture.

Nutella: For a unique twist, try using any nut butter of your choice as an alternative to Nutella. Swirl it in for a distinct flavor profile that complements the banana and adds an extra layer of richness to the muffins.

How To Make Banana Nutella Muffins?

Taste and TextureGet ready for a flavor party in your mouth with these Banana Nutella Muffins! Imagine the delicious tag team of banana and Nutella – it's like a sweet dance in every bite. Thanks to the magic of buttermilk, these muffins are all about being light and moist. The whole wheat pastry flour adds a nutty, wholesome vibe, and if you're feeling fancy, toast those nuts before tossing them in for an extra flavor punch and some satisfying crunch.

Now, here's the cool part – our sneaky baking trick involves two different temperatures. This nifty move gives these muffins that perfect, bakery-style dome. So, when you sink your teeth into one of these bad boys, you're not just getting a taste explosion but also a visual treat. It's a flavor and texture combo that'll have you reaching for seconds and sharing the secret with everyone you know!What others have to say about these Banana Nutella Muffins?

Michelle said: ⭐⭐⭐⭐⭐

I haven’t personally had a chance to taste these, but given the speed at which they are disappearing into the teenage bellies in my house, they must be pretty good! Happy to find an egg-free recipe with "regular" pantry ingredients. I’ve been trying to reduce the amount of eggs we bake with after recent floods made them scarce and more expensive. I did reduce the white sugar to ¼cup and used the extra ¼ cup of banana instead of seed/nut butter. I also made these as regular size muffins, got 12 nice sized muffins. Used approx. 1 teaspoon of Nutella per muffin and baked at 350F for 15-20 minutes (testing with a skewer). No complaints. Just kids saying
"MAKE MORE!" Hopefully I’ll get a chance to taste before the first batch disappears!

Deepa said: ⭐⭐⭐⭐⭐

Madhuram these are just amazing! I tried them and they came as soft as ever. Thanx for sharing this recipe! Just that i cut down on White Sugar. I added ¼ cup and instead of brown sugar i added palm jaggery.

Lakshmi said: ⭐⭐⭐⭐⭐

I baked these muffins yesterday and thoroughly loved them. Used wheat flour and finger millet flour used jaggery. It was mildly sweet and was just perfect for us.

Recipe

Recipe FAQs

Can I use regular flour instead of whole wheat pastry flour?

Absolutely! You can use all-purpose flour for a lighter texture or even stick to the original combo of all-purpose and whole wheat flours.

What if I don't have buttermilk?

No worries! Mix ⅓rd cup of any milk (dairy or non-dairy) with a teaspoon of vinegar (white or apple cider) for an easy buttermilk substitute.

Can I skip the nuts or use a different kind?

Of course! You can omit the nuts altogether or swap pecans for walnuts. If you're feeling adventurous omit the nuts and add chocolate chips.

Is Nutella the only option for the swirl?

Nope! Get creative and try any nut butter for a different flavor twist that pairs wonderfully with banana.

Can I make it vegan?

Absolutely! Swap out the dairy with non-dairy substitutes for both buttermilk and Nutella to create a delicious vegan version of these muffins.

Can I make it gluten-free?

Yes, you can! Substitute whole wheat pastry flour with a gluten-free all-purpose baking flour like Bob's Red Mill. While I haven't tried this specific recipe with that flour, it has worked well in other gluten-free recipes. Adjust the quantity for a sturdy rise, or experiment with mini muffins for a gluten-free twist.

Can it be baked as mini muffins?

Yes, indeed! In fact, when I first blogged about this recipe, I tried it as mini muffins and yielded 32 delightful mini treats with the same measurements. This time, I baked them as regular-sized muffins and got a dozen. You can also opt for a cake version in a 13x9 inch pan, but keep an eye on the baking time as it will vary.

Can these Banana Nutella Muffins be made ahead of time, and how to store them?

Absolutely! These muffins can be made ahead and stored for freshness. Once cooled, store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to a week, or freeze for up to three months. When ready to enjoy, simply bring them to room temperature or warm them up in the microwave for a delightful treat on the go.

Decadent Banana Nutella Muffins

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