Nutella Banana Muffins
Healthier banana muffins topped with a dollop of Nutella.
Servings: 12 muffins
Calories: 216kcal
Ingredients
- 3 ripe bananas
- ¼ cup coconut oil melted
- ¼ cup honey or agave syrup
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour or gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup Nutella
Instructions
- Preheat oven to 350°F (180°C). Lightly oil a 12 muffin tin with non stick cooking spray or line with muffin liners. Set aside.
- In a large bowl, mash the bananas with a fork until only small lumps remain.
- To the bananas, add the oil, honey (or agave), egg and vanilla. Mix well.
- Add dry ingredients to the wet ingredients and gently combine. Careful not to over mix. (Over mixing will give you tough muffins.)
- Fill muffin tins about ⅔ full, which should perfectly use all the batter. Top each muffin with about ½ tablespoon of Nutella and then use a toothpick or knife to swirl into top of each muffin.
- Bake on center rack for 12-15 minutes until the tops bounce back when touched.
- Remove muffins from pan right away (if using muffin liners), or wait 5 minutes (if not using liners) and allow to cool on a wire rack. Enjoy warm with some butter or more Nutella!
Notes
I love that this recipe makes exactly 12 muffins, since I just have 1 muffin tin, but feel free to double it to make a larger batch of 24 muffins!
Nutrition
Serving: 0g | Calories: 216kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 217mg | Potassium: 182mg | Fiber: 2g | Sugar: 16g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg