These banana nutella muffins feature a moist and tender cake with a swirled chocolate hazelnut filling!
Total Time:25 minutes
3/4 cups light brown sugar
½ cup sugar
½ cup canola oil
¼ cup milk
2 large eggs
1 cup mashed over-ripe bananas (from about 2 extra-large bananas)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ cup Nutella, gently melted in the microwave for about 15 seconds
Preheat the oven to 375 degrees Fahrenheit and line two muffins pans with 16 liners. Set aside.
In a large bowl or the bowl of a stand mixer, combine the light brown sugar, sugar, oil, milk, eggs, and mashed banana. Stir on medium just to combine. Add the flour, baking soda, baking powder, cinnamon and salt and stir. Once combined, scrape the sides of the bowl to stir in any unincorporated bits.
Use a large cookie scoop or a spoon to fill the muffin tins ¾ of the way full. Spoon 1 heaing teaspoon of Nutella into each banana muffin and use a knife or a toothpick to swirl it in, stirring in one direction gently until the top is swirled. Bake in the preheated oven for about 18-20 minutes, rotating the pans halfway through as needed to ensure they bake evenly. Once a toothpick inserted comes out clean, remove from oven and allow to cool slightly for a couple of minutes before removing them from the tins.