Banana Nutella Muffins
If you need a reason to smile today, just make a batch of Banana Nutella Muffins and you won’t be able to stop! Homemade banana muffins are made even more delicious with a swirl of sweet Nutella. They’re sweet, easy to make, and loaded with real banana flavor that pairs oh so perfectly with the chocolatey Nutella.
If you have any extra Nutella left over that you haven’t already eaten with a spoon, use it deliciously with recipes like Nutella Frosting and Vanilla Cake Donuts with Fudgy Nutella Glaze. But if you just want to eat it with a spoon, go ahead… We certainly won’t judge!
Banana Nutella Muffins with Pancake Mix
One. Bowl. Recipe! That not only means that these muffins are easy to make, that also means that there’s less to clean up afterwards which is a HUGE bonus for us!
You probably already have everything you need in your kitchen at this very moment to make a batch of Banana Nutella Muffins. Our not-so-secret ingredient that makes these muffins so fluffy is actually instant pancake mix!
It helps keep the banana muffins from being too dense while still letting the bananas maintain their moisture. Oh, and did I mention the Nutella swirl?! Swoon!
How to Make Banana Nutella Muffins
- Preheat the oven to 350℉. Place liners in a standard-size muffin pan, and set aside.
- Mash bananas in a large mixing bowl. Then, add the pancake mix, milk, oil, eggs, brown sugar, and vanilla. Lightly mix together with a wooden spoon, until ingredients are incorporated, being careful not to over mix.
- Spoon the Nutella into the mixing bowl onto the batter in 3 dollops. With a bamboo skewer or knife, swirl the Nutella into the batter.
- Using a scoop or tablespoon, spoon batter into the lined muffin pan, filling about ⅔ full.
- Bake for 22-25 minutes or until a toothpick inserted in the center has a few moist crumbs clinging to it. Cool for 4-5 minutes before removing from the pan.
- Serve warm or at room temperature.
Tips and Variations:
- Be sure to use the pancake mix labeled “just add water.”
- We recommend using an electric mixer to mash the bananas. Then, use the same bowl to mix the muffins. Mash the bananas first, then add the rest of the ingredients.
- I used this middle-sized scoop for filling the muffin pan. The scoop has about a 2 ½ tablespoon capacity. However, since some standard-size muffin pans are more shallow than others, I would recommend filling the wells no more than two-thirds full.
- When adding the Nutella to the batter, swirl gently. Don’t incorporate it totally into the batter. You want to be able to see areas of batter without Nutella.
- Muffins continue to bake after taking them out of the oven. Checking them for a minute or so before the first suggested time helps them not to overbake.
Storage
At room temperature: Freshly baked muffins will last 1-2 days stored in a covered container at room temperature.
In the refrigerator: Muffins will last about 4-5 days in the refrigerator, stored in an airtight container. Place a paper towel on the bottom of the container. This helps with the absorption of excess moisture and keeps the muffins from getting soggy.
In the freezer: Muffins may be frozen for up to 3 months, in an airtight container or freezer bag, for optimum freshness. You may store them for longer than that, but the quality might be diminished.
More Muffin Recipes:
- Mini Chocolate Chip Muffins
- Monkey Bread Muffins
- Easy Banana Bread Muffins
- Cranberry Orange Muffins
- Pumpkin Spice Muffins
- Lemon Blueberry Muffins
Ingredients
- 2-3 bananas, very ripe (about 1 cup mashed)
- 2 cups pancake mix, just add water variety
- ⅓ cup whole milk
- ⅓ cup vegetable oil
- 2 large eggs
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- ½ cup Nutella
Instructions
- Preheat the oven to 350℉. Place liners in a standard-size muffin pan, and set aside.
- Mash bananas in a large mixing bowl. Then, add the pancake mix, milk, oil, eggs, brown sugar, and vanilla. Lightly mix together with a wooden spoon, until ingredients are incorporated, being careful not to over mix.2-3 bananas2 cups pancake mix⅓ cup whole milk⅓ cup vegetable oil2 large eggs½ cup light brown sugar1 teaspoon pure vanilla extract
- Spoon the Nutella into the mixing bowl onto the batter in 3 dollops. Then, with a bamboo skewer or knife, swirl the Nutella into the batter.½ cup Nutella
- Using a scoop or tablespoon, spoon batter into the lined muffin pan, filling about ⅔ full.
- Bake for 22-25 minutes or until a toothpick inserted in the center has a few moist crumbs clinging to it. Cool for 4-5 minutes before removing from the pan.
- Serve warm or at room temperature. See post for tips and storage options.
