Nutella Banana Muffins (Gluten-Free)
February 6th, 2020 
0 comments
February 5th was National Nutella Day. But let’s be honest, do we really need an excuse to eat Nutella?!? Nutella is great every day in my book. I was introduced to this yummy spread during my first exchange to France. I’ve always been a chocoholic, but this was next level for me. I had never has anything like it. I slathered it on any and every piece of bread I could get my hands on. Breakfast had a completely different look in France. So coming back to The States I figured why not marry the two breakfast cultures?
My mother made banana bread and banana muffins all of the time. Put these two together and magic happens. Just like I always keep brown bananas on hand, so I keep Nutella in the pantry. Of course you can always swirl Nutella into any muffin batter, but I found what often happens is the Muffins don’t alway rise as nicely as they should. The Nutella can be dense and make for a flat muffin. My quick fix was to simply add a little batter to the Nutella, before I swirl it in. I find this method makes for a nicely domed muffin.
Nutella by nature do not have any gluten. It does however, contain dairy. If you are looking to keep this recipe dairy free, be sure to use a plan based milk and vegan chocolate hazelnut spread.
Enjoy and try to only eat one. I can never do it.
Print
Nutella Banana Muffins (Gluten-Free)
- 1 ½ cups gluten-free flour, like Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cups granulated sugar
- 1/3 cup sunflower oil or vegetable oil
- ¼ cup almond milk or milk of choice
- ½ teaspoon apple cider vinegar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 very ripe bananas, mashed up (about 1 cup)
- 1/3 cup Nutella, or **vegan chocolate hazelnut spread
- Adjust a rack to the middle of the oven and preheat to 350˚. Line a muffin tin with cupcake liners and set aside. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In another bowl, mixed the sugar and oil together with a whisk or hand mixer. Add in the milk, vinegar, vanilla and eggs until smooth. Slowly add the milk mixture to the flour mixture using a hand mixer until incorporated. Scrape down the side of the bowl and mix in the 2 mashed up bananas until evenly incorporated.
- Place 1/3 cup of the batter in a small bowl with the Nutella. Mix well and set aside. Using an ice cream scoop, evenly divide the plain banana batter into the 12 muffin tins. Then take a dollop of the Nutella mixture and place it into the center of each muffin. Using a knife or a toothpick, swirl the batter into a figure 8 pattern twice, to create a swirl pattern.
- Bake for 18-20 minutes, carefully rotating the pan halfway thorough (about the 9 minute mark). The muffins will be golden brown and the Nutella center swirl may seem a little underdone, it will set as it cools.
- Let cool for 5-10 minutes before enjoying.
- **You can keep the recipe dairy free by using a dairy free/vegan chocolate hazelnut spread.
- Store muffins in an airtight container for 3-4 days.
