Thursday, February 10, 2011

Nutella filled Banana Muffins

I do a lot of cooking and thought it would be fun to start blogging about some of my most delicious creations!  I had to start things off with my families current favorite:  Nutella filled Banana Muffins!!  I love baking and I love Nutella so I was excited to find a recipe combining the two into a delicious muffin!  The recipe that I had was a bit confusing and missing some measurements so I changed a few things and made it my own.  I've made it twice now and both times it turned out sooo good!  My girls are picky, especially Ella, and she LOVES these!  I will list all the ingredients and then give detailed directions & pictures. :)

3/4 cups of Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp Cinnamon
1/3 cup of Unsalted Butter (at room temperature)*
2/3 cup of Sugar
2 eggs
2 Tbsp. of Milk
1 tsp. Vanilla Extract
4 very ripe bananas (seperated)
Nutella (about 1 cup)
1/4 cup of Nuts (optional)


1.  Preheat oven to 350 degrees
2.  Line standard cupcake pan with liners.

3.  Mash 2 bananas until smooth and creamy. Set aside.
Creamy Bananas

Chunky Bananas

4.  In a separate bowl mash the 2 remaining bananas but leave chunky.  Set aside.
5.  In a separate bowl Whisk together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.  Set aside.
6.  In a large mixing bowl cream together butter &sugar until light and fluffy (about 2 minutes).
7.  Add 1 egg to Sugar/butter mixture & mix in completely.  Repeat with second egg.
8.  Add the Vanilla & Milk to the Sugar/butter mixture.  Mix just enough to blend.
9.  Add the dry ingredients in 3 parts alternating with the creamy bananas, so add 1/3 the dry mixture, mix thoroughly.  Add 1/2 the creamy bananas & mix thoroughly.  Add another third of the dry mixture & mix.  Add the rest of the creamy bananas & mix.  Add the rest of the dry ingredients & mix until everything is well combined.
10.  Stir in the chunky bananas and nuts (if using) by hand.
11.  Drop enough batter into each cupcake liner to cover the bottom, about 1/2inch deep.  (I like to use a large table spoon to put the batter in the liners.)
12.  Drop a blob of Nutella onto each cup of batter.  (I use another small spoon and my finger but you could use a pastry bag and pipe the Nutella)
 Blob of Nutella on each cup of batter.

13.  Cover the Nutella with more batter.  Fill each liner until just about full.
Filled Muffin Cups

14.  Bake for 16-18 minutes.  Start checking the muffiins after around 15 minutes. The toothpick trick will NOT work for these muffins.  Instead look for them to be a nice golden brown and for the top to spring back when lightly poked with a finger.  If it dents in they are not done (you'll be able to tell).

15.  Cool & ENJOY!!!

Get a coupon for $1 off Nutella here!
*Omit salt if using salted butter.


  1. YUMMO!!
    These look delicious and would be a HUGE hit at my place.

  2. I'm going to have to try this one. My kiddos love nutella

  3. wow - those sound FABU! I am so making them this week (after a run to the store for some Nutella!)
    (here from Mothering's blog link post on FB)