Nutella-Stuffed Chocolate Banana Bread Muffins Recipe

Putting ripe bananas to use in such a delightful and delectable way is quite astounding.  


– 135 g 1 cup all-purpose flour – 50 g 1/2 cup Dutch-process cocoa powder – 1 teaspoon baking soda – 1/4 teaspoon fine salt I use sea salt – 3 medium-to-large very ripe banana – 115 g 1 stick unsalted butter, melted – 135 g 3/4 cup Demerara or light brown sugar – 1 large egg – 1 teaspoon vanilla bean paste or extract – 12 TBSPs Nutella pearl nib sugar (I use the extra large variety)

Step 1

Pre-heat the oven to 177°C (350°F) and line a 12-cup muffin pan. Set aside flour, cocoa powder, baking soda, and salt in a medium basin after sifting using a fine-mesh strainer to eliminate lumps.  


Step 2

Mash bananas in a big bowl. After melting butter, add sugar, egg, and vanilla paste. Mix well. Stir dry ingredients with a spatula until mixed.  

Step 3

Put half the mixture in the muffin pan to fill each cup 1/3. With a spoon, make small dents in each center. Put a spoonful of Nutella in each dent. Add remaining muffin batter.  

Step 4

Finish with pearl sugar on each muffin. Bake muffins in the center of the oven for 18–20 minutes until the tops are puffy and cracked and a tester put in different sides comes out clean.  

Step 5

Let muffins sit in the pan for a few minutes, then remove and cool further. Muffins can be stored at room temperature for 3–4 days in an airtight container or ziplock bag.  

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