A few years back, I shared my love for Banana Nutella Muffins that received nothing but positive reviews. Recently, I found myself drawn back to that delightful recipe, eager to make a few tweaks that could simplify the baking process without compromising on the deliciousness.
As an experiment, I omitted sunflower butter, embraced whole wheat pastry flour exclusively instead of a mix of all-purpose and whole wheat, and opted for buttermilk over the almond milk and apple cider substitute I had used before.
Additionally, I decided to scale up the muffins to regular size from their mini counterparts, especially now armed with the secret to achieving that coveted bakery-style dome. The result? I am thrilled to report that these Banana Nutella Muffins not only passed the aesthetic test with their beautifully domed tops but also excelled in taste and texture.
With these modifications, I’ve hit a home run, and I can’t wait to share the revamped recipe that promises an even easier and more scrumptious baking experience. Let’s dive into the delightful world of these successful and utterly delicious muffins!
Why these Banana Nutella Muffins?
These Banana Nutella Muffins offer a fuss-free and indulgent alternative to the typical banana bread, making them the perfect solution for those overripe bananas on your counter. By omitting sunflower butter and incorporating whole wheat pastry flour and buttermilk, I’ve elevated the recipe’s ease of preparation without sacrificing taste.
The ripe bananas lend a natural sweetness, while the Nutella swirls add a rich, indulgent layer that perfectly complements the moist texture of the muffins. The use of whole wheat pastry flour not only boosts the nutritional profile but also imparts a subtle nuttiness. The result is a harmonious blend of wholesome goodness and decadent flavors, making these muffins a delightful treat for any occasion. Elevate your snack game effortlessly with these moist, flavorful muffins that turn overlooked bananas into a delightful treat.
Ingredients and Substitutes:
- Whole Wheat Pastry Flour: This nutrient-rich flour not only adds a wholesome touch but also imparts a subtle nuttiness to the muffins, enhancing both flavor and nutritional value. Feel free to customize the flour component based on your preference. You can use all-purpose flour for a lighter texture or stick to the original combo of all-purpose and whole wheat flours for a heartier taste.
- Banana: In this revised version, sunflower butter has been replaced with an additional 1/4 cup of banana, enhancing the muffins’ banana flavor and contributing to a moist texture.
- Brown Sugar: While light brown sugar was used in this iteration, you can experiment with dark brown sugar or even a blend of white and brown sugars, as in the previous rendition, for varied sweetness levels.
- Buttermilk: Achieve the same tangy goodness by using 1/3rd cup of any milk, whether dairy or non-dairy, and simply mix in a teaspoon of vinegar (white or apple cider) as a versatile substitute for buttermilk.
- Oil: Add a touch of moisture with any neutral-flavored oil or even melted butter. This versatile ingredient contributes to the overall richness and texture of the muffins.
- Pecans: Swap out pecans for walnuts or opt to skip the nuts altogether, substituting with chocolate chips for a delightful variation in texture.
- Nutella: For a unique twist, try using any nut butter of your choice as an alternative to Nutella. Swirl it in for a distinct flavor profile that complements the banana and adds an extra layer of richness to the muffins.
How to bake Banana Nutella Muffins?
Taste and Texture:
Get ready for a flavor party in your mouth with these Banana Nutella Muffins! Imagine the delicious tag team of banana and Nutella – it’s like a sweet dance in every bite. Thanks to the magic of buttermilk, these muffins are all about being light and moist. The whole wheat pastry flour adds a nutty, wholesome vibe, and if you’re feeling fancy, toast those nuts before tossing them in for an extra flavor punch and some satisfying crunch.
Now, here’s the cool part – our sneaky baking trick involves two different temperatures. This nifty move gives these muffins that perfect, bakery-style dome. So, when you sink your teeth into one of these bad boys, you’re not just getting a taste explosion but also a visual treat. It’s a flavor and texture combo that’ll have you reaching for seconds and sharing the secret with everyone you know!
Banana Nutella Muffins FAQs:
Q: Can I use regular flour instead of whole wheat pastry flour?
A: Absolutely! You can use all-purpose flour for a lighter texture or even stick to the original combo of all-purpose and whole wheat flours.
Q: What if I don’t have buttermilk?
A: No worries! Mix 1/3rd cup of any milk (dairy or non-dairy) with a teaspoon of vinegar (white or apple cider) for an easy buttermilk substitute.
Q: Can I skip the nuts or use a different kind?
A: Of course! You can omit the nuts altogether or swap pecans for walnuts. If you’re feeling adventurous omit the nuts and add chocolate chips.
Q: Is Nutella the only option for the swirl?
A: Nope! Get creative and try any nut butter for a different flavor twist that pairs wonderfully with banana.
Q: Can I make it vegan?
A: Absolutely! Swap out the dairy with non-dairy substitutes for both buttermilk and Nutella to create a delicious vegan version of these muffins.
Q: Can I make it gluten-free?
A: Yes, you can! Substitute whole wheat pastry flour with a gluten-free all-purpose baking flour like Bob’s Red Mill. While I haven’t tried this specific recipe with that flour, it has worked well in other gluten-free recipes. Adjust the quantity for a sturdy rise, or experiment with mini muffins for a gluten-free twist.
Q: Can it be baked as mini muffins?
A: Yes, indeed! In fact, when I first blogged about this recipe, I tried it as mini muffins and yielded 32 delightful mini treats with the same measurements. This time, I baked them as regular-sized muffins and got a dozen. You can also opt for a cake version in a 13×9 inch pan, but keep an eye on the baking time as it will vary.
Q: Can these Banana Nutella Muffins be made ahead of time, and how to store them?
A: Absolutely! These muffins can be made ahead and stored for freshness. Once cooled, store them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate for up to a week, or freeze for up to three months. When ready to enjoy, simply bring them to room temperature or warm them up in the microwave for a delightful treat on the go.
Q: What others have to say about these Banana Nutella Muffins:
A: Michelle said that:
“MAKE MORE!” Hopefully I’ll get a chance to taste before the first batch disappears!
Deepa said that:
Lakshmi said that:
Banana Nutella Muffins Recipe
|12 Regular Size Muffins
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 and 1/4 cup banana (about 3 medium size)
- 1 cup brown sugar
- 1/3 cup buttermilk
- 1/3 cup oil (any neutral flavor)
- 2 teaspoons vanilla
- 3/4 cup chopped pecans (optional)
- 1/2 cup Nutella (or as needed)
- Preheat oven at 400F/200C for 15 minutes. Line a 12 cup muffin tin with paper liners or grease it lightly with non-stick cooking spray.
- In a medium bowl mix together the dry ingredients (listed in Part 1) and set aside.
- In a large bowl stir together the rest of the ingredients listed under Part 2. Fold in the nuts too, if using.
- Fill the prepared muffin cups with 1/3rd of a cup of batter for each muffin. Top each muffin with about 1/2 tablespoon of Nutella and swirl it with a toothpick.
- Bake for 5 minutes and reduce the temperature to 375F/190C and bake for another 15 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan and leave it on a cooling rack for about 5 minutes. Then remove the muffins from the pan and let it cool completely on the rack before storing it.
- For the flour, you can either use 2 cups of all-purpose flour or both all-purpose flour and whole wheat flour equally. I have tried all the combinations and it’s good either way. This batch with the entirety of whole wheat pastry flour had a nutty flavor. Yet to try this recipe with gluten-free baking mix. I’m assuming it should work. Will try that too in the future and update it here.
- If you want to try my original version of this recipe you can use 1 cup of banana and 1/4 cup of any nut/seed butter instead of the 1 and 1/4 cups of mashed banana of this version.
- I have tried this banana nutella muffins recipe both with buttermilk as an egg substitute as well as a combination of almond milk and apple cider vinegar (1/3rd cup of almond milk with 1 teaspoon of vinegar) which is the non-dairy substitute for buttermilk. The muffins have the same texture in both these variations. So feel free to use either depending on your preference and availability of ingredients.
- My preferred choice of oil for baking is avocado oil. I buy it when it’s on sale because it’s quite expensive. When I’m out of avocado oil, I normally use sunflower oil. Any other oil that you usually use for baking should is fine.
- I have baked these muffins with and without nuts and my personal favorite is with nuts. We love the crunch it gives to the muffins. So it’s your choice. The nutritional information provided is for the version of muffins with the nuts. The caloric value and fat content will reduce if you omit the nuts. Also note that the nutritional information is just an approximation and will vary according to the ingredients you use.
- Baking the muffins at two temperatures is the key to get that bakery-style dome. So do try it for unbelievable results.
- If you bake this recipe into mini muffins you will get close to 32 mini muffins. The bake time will be just 10-12 minutes depending upon your oven. You can also bake it as a cake in a 13×9 inch pan for which the baking time will be around 30-35 minutes. I have not baked it as a cake yet. So it’s just a guesstimate.