Jumbo Nutella Banana Muffins

5 from 1 vote

Jumbo Nutella Banana Muffins

These moist, soft, and fluffy Jumbo Nutella Banana Muffins are packed with banana flavor with a chocolate, hazelnutty Nutella in every delicious bite. These muffins are the ultimate sweet breakfast treat and can also be used as a great after-school snack or dessert!

Author: Jaja Bakes

Course: BreakfastDessertSnack

Cuisine: American

Servings: 8 muffins

Prep Time45

Cook Time35

Total Time1 20

Ingredients

2/3 cup (200 gr) Nutella, divided
3 1/2 - 4 (350 gr) ripe medium bananas
1 (1) egg
3/4 cup (150 gr) light brown sugar
1 tsp vanilla extract
1/2 cup (120 ml) vegetable oil
1 1/2 cups (190 gr) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder, optional

Instructions

Line a baking pan with baking paper or silicone mat. Place sixteen 1/2 tbsp sized dollops of Nutella onto the baking pan. Freeze for at least 30 minutes or until firm enough to pick up.
Preheat oven to 425℉/220℃. Line the jumbo muffin pans with muffin liners.
In a large bowl, mash bananas with a fork. Leave the bananas as chunky or as smooth as you prefer.
Add egg, brown sugar, and vanilla extract. Whisk until combined. Add vegetable oil and whisk until incorporated.
Sift in all-purpose flour, baking soda, baking powder, salt, and cinnamon powder. Mix until well incorporated. Don't overmix.
Use a cookie scoop or a spoon to fill the muffin half full. Press 2 pieces of frozen Nutella into the center of each muffin, then top with the remaining batter.
Spoon 1 tsp of Nutella into each banana muffin and use a butter knife or a toothpick to swirl it in. If the Nutella is too thick, you can heat the Nutella in the microwave for 15 seconds to make it thinner.
Bake the muffins for 5 minutes at 425℉/220℃. Then, keeping the muffins in the oven, reduce the oven temperature to 350℉/180℃. Bake for an additional 25-30 minutes until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
Allow the muffins to cool for 10 minutes in the muffin pans, then transfer to a wire rack to continue cooling.
These can be served slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

This recipe will make 6-8 jumbo muffins, depending on the size of the muffin molds.

Nutrition

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