Mini banana nutella muffins

These mini banana Nutella muffins combine two of the most beloved flavors in the most compact, poppable form possible. Ripe banana keeps every muffin moist and naturally sweet while a swirl of Nutella through the batter adds richness that makes each bite feel like a little indulgence. They’re ready in under 25 minutes and are the perfect size for lunchboxes, after-school snacks, or a mid-morning pick-me-up that tastes far more decadent than it has any right to be. Make a double batch — they go fast.

• Swap: Use one tablespoon of Nutella per muffin swirled on top before baking rather than mixed throughout for a more dramatic look.
• Make-ahead: Bake and freeze in a zip bag for up to 2 months; microwave individual muffins for 20–25 seconds to thaw.
• Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
• Variation: Replace Nutella with peanut butter for a PB-banana muffin that’s just as good and a little higher in protein.
• Serving: Pack 3–4 muffins with a piece of fruit for a complete snack, or serve alongside scrambled eggs for a balanced breakfast.

Mini muffins are a great snack to have on hand. My mini banana Nutella muffins are decadent and make for a great little baked treat to enjoy. These muffins actually bake up nicely and don’t seem to “mini” the Nutella swirl on top makes them feel like they are quite the indulgence, I mean how can you not love Nutella!

5 from 1 vote

Mini banana nutella muffins

Servings: 24

Prep: 15 minutes mins

Cook: 12 minutes mins

Total: 27 minutes mins

2PP, 2SP each

Ingredients 

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• ▢ 1/4 cup sugar
• ▢ 1 egg
• ▢ 2 very ripe bananas
• ▢ 1/4 cup unsweetened apple sauce
• ▢ 1 tsp vanilla
• ▢ 1 1/3 cups flour
• ▢ 1 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp cinnamon
• ▢ 2 Tbsp nutella

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Instructions 

• Preheat oven to 350F, spray a 24 mini muffin pan and set aside.
• Using a electric mixer beat your bananas, egg, sugar, apple sauce and vanilla.
• Stir in your flour, baking powder & soda and cinnamon.
• Fill your 24 mini muffin pan, top each with 1/4 tsp of nutella.
• Using a tooth pick, swirl around your nutella, batter will be thick and this may seem tricky but just do your best.
• Bake in the oven for 12-14 minutes. Each muffin is 2PP/2SP or 1 point plus. These muffins are best stored in the fridge.
• Nutritional info (not incl banana) Each muffin .. Calories 46.. Fat 0.8g.. Saturated fat 0.2g.. Carbs 8.7g… Fiber 0.3g… Sugars 2.2g… Protein 1.1g

Additional Info

Course: Baking

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